Pumpkin Seed Halva
Description
The recipe won't take much time. A recipe for making caramel pumpkin seed nougat using corn syrup. You can successfully replace pumpkin seeds with peanuts, cashews, other nuts, or sesame seeds. Serve chilled.
Instructions
- 1
Step 1
1. Line a baking sheet with parchment paper and lightly grease it with vegetable or butter. Place sugar, butter, corn syrup, and 1/2 cup of water into a large saucepan, and stir to combine. Cook over high heat, carefully watching the foam forming on the surface.
- 2
Step 2
2. As soon as a lot of foam appears, reduce the heat to medium and continue cooking until the mixture begins to thicken.
- 3
Step 3
3. Once the mixture turns golden (this will take about 10 minutes), immediately remove the pot from the heat and stir in the baking soda and salt thoroughly. Add the sunflower seeds and mix with a wooden or metal spoon.
- 4
Step 4
4. Quickly pour the mixture onto a baking sheet and smooth it with a spatula or the back of a spoon before it begins to harden. You can also cover the caramel with a second sheet of parchment paper and roll it with a rolling pin to the desired thickness.
- 5
Step 5
5. Let it cool and cut the caramel into small pieces with a knife.
- 6
Step 6
6. Caramel can be stored at room temperature in an airtight container for up to two weeks. Store caramel pieces between layers of parchment or wax paper, as moisture may cause them to stick together.