With Halloween coming soon, I’ve got to start making candy! Let’s start easy with a candy that only takes two ingredients, honey and pepitas (or pumpkin seeds). You will need a candy thermometer, but it’s really pretty fast and easy. It’s rather healthy in the realm of candy too!

Pepitas Candy  11

How good the result is relies on using fresh pepitas (be careful of rancid stuff!) and good honey. Honey is so fascinating, varying so much by where and what the bees are pollinating on. If you haven’t already, go to a honey stand at the farmer’s market and they will let you sample the different types, from light to dark. Linden, raspberry, bamboo, buckwheat, and many more, all taste so different, some fruity, some floral, some light, some deep. I use different ones for different purposes so we often have two or three in the cupboard. So how do you select one? Just put a dab of honey on some pepitas and try it together. See which one you like best.

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Pepitas Candy

  • 3/4 cup honey
  • 7 oz (about 1 3/4 cup) roasted salted pepitas

Instructions –

1. Coat a 9″ springform pan with vegetable oil, bottom and sides. Set aside.

2. Put honey in a heavy bottom sauce pot and bring to a boil on medium heat, while stirring. Once it boils, leave it alone (with the candy thermometer in it) and just wait till it gets to 290 degrees F (for sticky candy) or 300 degrees F (for hard crack candy).

boiling honey 2

3. Dump pepitas in and stir quickly to coat and spread into prepared springform pan. Pat it down to an even layer, working quickly.

Pepitas Candy Setting 2

4. Set aside to cool and harden for about 40 minutes. Remove the ring of the springform. Then slowly pull the pepitas candy from the bottom. (Be careful. It was hard to pull apart at first but then it suddenly swung loose and I almost knocked everything off my counter.)

Pepitas Candy Whole

5. Set on a cutting board and cut into any size and shape you like. Store in an airtight container between sheets of wax paper.

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posted by jessica at 11:28 AM Filed under Desserts, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.