Caramel candies with pumpkin seeds
Description
The dish is prepared without unnecessary complications. This recipe yields about 450 g of candies. The finished dessert can be served immediately.
Instructions
- 1
Step 1
1. Line a baking sheet with parchment paper or a silicone mat. Place the pumpkin seeds and a little rapeseed oil in a frying pan and toast over medium heat until they start to crackle. Keep moving the pan constantly to prevent burning. Once all the seeds turn golden (about four minutes), remove the pan from heat and transfer the seeds onto a plate.
- 2
Step 2
2. In a saucepan, combine sugar, brown sugar, corn syrup, water, cinnamon, and salt. Bring the mixture to a boil over medium heat, stirring constantly.
- 3
Step 3
3. Add the roasted pumpkin seeds and mix well. Cook the mixture, stirring constantly, until it reaches 150 degrees. Measure the temperature with a candy thermometer. If you don't have one, do the following: the mixture is ready when a small amount, when dropped into cold water, forms a hard, brittle thread.
- 4
Step 4
4. Remove the mixture from the heat and immediately stir in the butter and baking soda. Be careful, as the mixture will start to foam at this point. Immediately pour the mixture onto a baking sheet, spreading it to cover as much surface area as possible. If using chocolate, place chocolate chips on the baking sheet and pour the caramel over them.
- 5
Step 5
5. Level with a spatula to the desired thickness.
- 6
Step 6
6. Let it cool completely. After cooling, tear into pieces or cut.