Pumpkin Seed Candy

Recipe by Kimke
READY IN: 30mins
YIELD: 30 pieces


  • 1
    cup hulled pumpkin seeds (pepitas)
  • 14
    cup sugar
  • 23
    cup good-quality honey
  • 3
    tablespoons cold unsalted butter, plus 2 tablespoons melted for brushing


  • Heat a large skillet over medium-high heat.
  • Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.
  • Transfer to a bowl to cool.
  • Place sugar and honey in a small saucepan.
  • Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.
  • Add pepitas, and continue cooking until temperature registers 285° on a candy thermometer, 3 to 4 minutes.
  • Remove from heat, and stir in cold butter.
  • Let the mixture cool to 240°, about 4 minutes.
  • Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.
  • Spoon a scant tablespoon of the honey mixture into each cup.
  • Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
  • When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.
  • Wrap in cellophane.