Ingredients2 h servings 64 cals
- Heat the vegetable oil in a skillet over medium heat, and cook and stir the pumpkin seeds until they have browned, about 10 minutes. Transfer into a bowl, and mix with cinnamon and cayenne pepper. Set aside. Butter a jellyroll pan, and set aside near the stove.
- Butter a jellyroll pan, and set aside near the stove.
- Combine the sugar and beer in a 2-quart saucepan over medium heat. Stir until the mixture boils and the sugar has dissolved. Continue to cook, stirring frequently, until the temperature measured by a candy thermometer reaches 300 degrees F (150 degrees C), about 40 minutes. When the candy reaches the correct temperature (hard crack) it will form brittle strings when dripped into ice water.
- Remove the candy from the heat, and quickly stir in the pumpkin seeds. Pour the candy carefully into the prepared jellyroll pan to form a thin layer; allow to cool. Break the candy into bite-size pieces once cool. Store in an airtight container.
Per Serving: 64 calories; 0.4 g fat; 14.7 g carbohydrates; 0.3 g protein; 0 mg cholesterol; < 1 mg sodium. Full nutrition
ReviewsRead all reviews 5
EXCELLENT! I wanted something different to do with our pumpkin seeds this year, and this recipe was perfect! I actually didn't measure the seeds, just used whatever was there, so I'm pretty sure...
I would definitely try this again with something other than pumpkin seeds. They were very chewy and I didn't care for them. I think this would be great with pecans or pine nuts.
Drink the beer and save your time for something else. I made it just as printed, using a 3 qt. pan. It boiled over so transferred to a 5 qt. pan. It came out dark brown and a strong spicy tast...
Made this with peanuts instead of pumpkin seeds and it was a great addition to the christmas spread.