Pumpkin Seed Praline
Serves: 4
Clarabelle Lynch
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
45
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Preheat oven to 250°F
2
Lightly oil a large sheet of foil on a baking sheet and keep warm in oven
3
Cook sugar, 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
4
Cook caramel without stirring, swirling pan, until deep golden
5
Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens
6
(If caramel hardens and is difficult to spread, put in a 400°F oven until warm enough to spread, 1 to 2 minutes
7
) Cool praline on baking sheet on a rack until completely hardened, then break into large pieces
8
Preheat oven to 250°F
9
Lightly oil a large sheet of foil on a baking sheet and keep warm in oven
10
Cook sugar, 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
11
Cook caramel without stirring, swirling pan, until deep golden
12
Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens
13
(If caramel hardens and is difficult to spread, put in a 400°F oven until warm enough to spread, 1 to 2 minutes
14
) Cool praline on baking sheet on a rack until completely hardened, then break into large pieces