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Recipe Category: Candy
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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
- Soak the pumpkin seeds in abundant water overnight
- Drain the water and peel the seeds, one by one, so that you only have the white part of the seed; discard the rest
- It’s best if you can get some friends or family to help you with this part
- Grind the seeds in a food processor or hand mill
- 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
- Combine the sugar and water in a heavy-bottomed pot and cook over medium heat until you reach the thread stage
- Add the pumpkin seed paste and continue to cook over medium heat, stirring continuously with a wooden spoon or a heatproof spatula, until thickened
- Remove from the heat and stir in the canela
- Line an 8 by 8-inch baking pan with parchment paper
- Divide the mixture into three batches and tint one with enough food coloring to make it dark pink (almost fuchsia)
- 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
- Roll out the dark pink batch the same way
- 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)
- Put the candy sheets on the prepared baking pan and allow to dry for a few hours, until the surface doesn’t feel sticky
- Unmold the candy, remove the parchment paper, then slice as desired and enjoy
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