Ingredients
- 3/4 cup (175 mL) sugar
- 1/4 cup (50 mL) each corn syrup and water
- 1 cup (250 mL) toasted pumpkin seeds*
- 1 C. (15 mL) butter
- 1/2 tsp. 1/2 tsp (2 mL) each baking powder and vanilla
- From roasted pumpkin seeds:
- 1 cup (250 mL) pumpkin seeds (unwashed, pumpkin pulp removed)
- 1 C. (15 mL) vegetable oil
- Salt to taste
Instructions
- In an 8-cup (2 L) measuring container, combine 3/4 cup (175 mL) sugar, 1/4 cup (50 mL) each corn syrup and water, and 1 cup (250 mL) toasted pumpkin seeds*. Microwave on High uncovered and unmixed for 10-11 minutes, until mixture turns medium-dark brown. Stir in 1 tbsp. (15 mL) butter and 1/2 tsp. (2 mL) each baking powder and vanilla. Immediately onto a greased baking sheet and spread as wide as possible. Once cooled, break into large pieces.
- *To toast pumpkin seeds, mix 1 cup (250 mL) pumpkin seeds (unwashed, pumpkin pulp removed) with 1 tbsp. (15 mL) vegetable oil. Salt to taste. spread on microwave-safe glass plate and heat on high for 5 minutes. Stir the seeds after each minute of cooking. Then microwave on medium for 8 minutes or until the seeds are crispy. Stir in the seeds every two minutes of cooking.
Note: This recipe was tested in a 700 watt microwave oven. The terms used to designate the power levels differ from one microwave oven to another; check your oven's user manual and use the term or number that corresponds to the power percentage of the recipe (the maximum intensity corresponds to 100%). If your oven is different, the cooking time may vary.
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RECIPE