Pumpkin Seed Candy

Step 1

Heat a large skillet over medium-high heat.

Step 2

Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes.

Step 3

Transfer to a bowl to cool.

Step 4

Place sugar and honey in a small saucepan.

Step 5

Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes.

Step 6

Add pepitas, and continue cooking until temperature registers 285° on a candy thermometer, 3 to 4 minutes.

Step 7

Remove from heat, and stir in cold butter.

Step 8

Let the mixture cool to 240°, about 4 minutes.

Step 9

Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon.

Step 10

Spoon a scant tablespoon of the honey mixture into each cup.

Step 11

Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.

Step 12

When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife.

Step 13

Wrap in cellophane.