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From our Popular Recipe results for 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
- Preheat the oven to 350°F
- Unfold the banana leaves, lightly wipe them with a cloth, and cut into 5-inch squares or circles using scissors (not a knife)
- Lay at least 2 dozen on a couple of baking sheets, but have a few extra just in case
- 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
- Turn off the oven but leave them inside
- Combine the sugar, water, corn syrup, and vanilla in a small saucepan and set aside
- 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)
- Place the egg whites in the bowl of a stand mixer or use a handheld mixer
- 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
- Immediately put the pot with the sugar mixture over the heat, transferring the clean thermometer to it
- Drizzle the hot honey in a stream into the egg whites, while continuing to whip on high speed
- Cook the sugar mixture until it reaches 298°F, 5 to 7 minutes
- 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
- Once you have added all the sugar, whip for 2 to 3 minutes longer
- Remove the bowl from the mixer and fold in the pumpkin seeds by hand, reserving about ½ cup to top
- Spoon 2 to 3 tablespoons of the mixture onto each banana leaf, using the back of the spoon to spread it
- Dip the spoon lightly into hot water as needed to prevent sticking, but make sure the spoon is not too wet
- Sprinkle the reserved pumpkin seeds over the surface
- Allow to set for 2 hours
- Store in an airtight container in a dry cool place for about 3 weeks
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