Pumpkin Seed Praline

By kathryns

Ingredients

• 1 cup sugar
• 1 cup hulled (green) pumpkin seeds ("pepitas"), toasted

Details

Servings 8
Preparation time 30mins
Cooking time 60mins
Adapted from epicurious.com

Preparation

Step 1

Preheat oven to 250°F. Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.

Cook sugar, (1/2 c optional water), and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden. Cook caramel without stirring, swirling pan, until deep golden.

Immediately stir in pumpkin seeds and quickly pour onto foil (or silpat), spreading with a tempered rubber spatula...into a thin sheet before it hardens. (If caramel hardens and is difficult to spread, put in a 400°F oven until warm enough to spread, 1 to 2 minutes.)

Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.