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Categories:
unsalted butter brown sugar maple syrup pumpkin seeds cinnamon ground ginger ground nutmeg ground allspice salt
Viewed: 41 - Published at: 3 years agoIngredients
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 1/4 cup Maple Syrup-Grade B if possible
- 1 cup shelled, roasted, and salted pumpkin seeds
- 1 1/2 teaspoons cinnamon
- 1 1/2 teaspoons ground ginger
- 1 1/2 teaspoons ground nutmeg
- 1 1/2 teaspoons ground allspice
- fine flaked sea salt
Method
- Melt the butter in a saucepan over medium heat and stir in sugar and maple syrup, bring to a, be careful as this mixture will be very hot.
- Stirring constantly, watch the mixture carefully as it browns, until it reaches about 280 degrees F.
- When it becomes a nice golden amber color (5-6 minutes) add seeds and spices. Stir to mix for about a minute or so- candy thermometer should read about 300 degrees F
- Slowly pour and spread mixture (about 1/8-1/4" thick) onto a cookie sheet with a silicon mat on it. Let mixture cool completely.
- Once mixture is cool, sprinkle sea salt over the slab, then break into pieces.
