Pumpkin Seed Candy Mexican Recipe

Pumpkin Seed Candy Mexican Recipe

Ingredients

Recipe for: Jamoncillo de Pepita

Makes ABOUT 2 POUNDS

• 1 pound unsalted pumpkin seeds
• 3½ cups sugar
• 1 cup water
• ½ teaspoon freshly ground canela (optional)
• red food coloring (optional)
• sifted confectioner’s sugar, for rolling

Method

1. Soak the pumpkin seeds in abundant water overnight
2. Drain the water and peel the seeds, one by one, so that you only have the white part of the seed; discard the rest
3. It’s best if you can get some friends or family to help you with this part
4. Grind the seeds in a food processor or hand mill
5. If you have a hard time, add a bit of water, a little at a time, but no more than ¾ cup, until you have a fine paste
6. Combine the sugar and water in a heavy-bottomed pot and cook over medium heat until you reach the thread stage
7. Add the pumpkin seed paste and continue to cook over medium heat, stirring continuously with a wooden spoon or a heatproof spatula, until thickened
8. Remove from the heat and stir in the canela
9. Line an 8 by 8-inch baking pan with parchment paper
10. Divide the mixture into three batches and tint one with enough food coloring to make it dark pink (almost fuchsia)
11. Lightly dust a flat surface with a little confectioner’s sugar and roll out the two uncolored batches, until they are about 1 inch thick
12. Roll out the dark pink batch the same way
13. Place the pink sheet on top of the white sheets so they stick together (you can sprinkle a bit of water in between if they’re not sticking)
14. Put the candy sheets on the prepared baking pan and allow to dry for a few hours, until the surface doesn’t feel sticky
15. Unmold the candy, remove the parchment paper, then slice as desired and enjoy

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