Pumpkin Seeds

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Pumpkin Seed Nougat Mexican

Pumpkin Seed Nougat Mexican

Ingredients

Recipe for: Melcocha de Pepitas

Makes ABOUT 2 DOZEN

  • 1 package (about 30) banana leaves
  • 3 cups raw unsalted pumpkin seeds
  • ¾ cup sugar
  • ½ cup water
  • 3 tablespoons corn syrup
  • ¼ teaspoon pure vanilla extract
  • ¾ cup honey
  • 2 egg whites, at room temperature

Method

  1. Preheat the oven to 350°F
  2. Unfold the banana leaves, lightly wipe them with a cloth, and cut into 5-inch squares or circles using scissors (not a knife)
  3. Lay at least 2 dozen on a couple of baking sheets, but have a few extra just in case
  4. Lay the pumpkin seeds in a single layer on a parchment paper-lined baking sheet and toast in the oven until they are only very slightly brown around the edges, 4 to 6 minutes
  5. Turn off the oven but leave them inside
  6. Combine the sugar, water, corn syrup, and vanilla in a small saucepan and set aside
  7. Pour the honey into a separate saucepan, place over medium-low heat, and attach a candy thermometer to the side of the pan (you may need to tilt it slightly to be able to read it)
  8. Place the egg whites in the bowl of a stand mixer or use a handheld mixer
  9. Once the honey reaches 226°F, start whipping the egg whites on high speed and continue cooking the honey until it reaches 248°F, about 4 minutes
  10. Immediately put the pot with the sugar mixture over the heat, transferring the clean thermometer to it
  11. Drizzle the hot honey in a stream into the egg whites, while continuing to whip on high speed
  12. Cook the sugar mixture until it reaches 298°F, 5 to 7 minutes
  13. Slowly pour the sugar mixture into the egg whites (if you do it too fast the whites will collapse), while you continue to whip on high speed
  14. Once you have added all the sugar, whip for 2 to 3 minutes longer
  15. Remove the bowl from the mixer and fold in the pumpkin seeds by hand, reserving about ½ cup to top
  16. Spoon 2 to 3 tablespoons of the mixture onto each banana leaf, using the back of the spoon to spread it
  17. Dip the spoon lightly into hot water as needed to prevent sticking, but make sure the spoon is not too wet
  18. Sprinkle the reserved pumpkin seeds over the surface
  19. Allow to set for 2 hours
  20. Store in an airtight container in a dry cool place for about 3 weeks

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