Palanquetas de Pepitas – Pumpkin Seed Hard Candy Recipe

Caramelized sugar with pumpkin seeds is a common brittle candy found in sweet shops and sometimes sold by street vendors in Mexico.  The shiny green hued brittle looks enticing, tastes good, and is really easy to make.

  • 3/4 cup hulled green pumpkin seeds, toasted
  • 1 cup sugar
  • 1/8 teaspoon salt
  • 1 tablespoon unsalted butter

  1. Grease baking sheet.  In a medium dry skillet, toast the pumpkin seeds, stirring, over medium heat until they begin to brown, pop around in the pan, and smell toasty.  Transfer to a plate to cool.
  2. Preheat oven to 200 F and put the baking sheet in the oven to warm.  (This will help the candy spread.)  Put the sugar in a heavy medium skillet, and heat over medium heat, stirring frequently, until sugar melts.  Continue stirring until the melted sugar turns lightly golden brown, 3 to 4 minutes.  Take care not to let the sugar get dark brown; once it starts to turn, it colors fast.  Stir in the toasted pumpkin seeds, salt, and butter.  (The seeds will probably make a popping noise.)
  3. Immediately spread the mixture with the back of a spoon on the warm baking sheet.  Work quickly because the caramel will begin to harden right away.  Cool brittle completely.  Break into 12 free-form pieces and store, covered, at room temperature for several weeks.

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  • I love these kinds of hard candies! My kids and I are craving for candy for almost a week now, ever since we had a visit with our dentists in Scottsdale. Too bad I can’t eat candy yet til I get my new set of dentures. I’ll definitely save this recipe for a rainy day. Thanks!

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    • Enjoy! 🙂

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