- rapeseed oil - 1 teaspoon
- peeled raw pumpkin seeds - 1 glass
- sugar - 1/2 cup
- packed brown sugar - 1/2 cup
- corn syrup - 1/2 cup
- water - 1/4 Glass
- cinnamon - 1 teaspoon
- salt - 1/4 teaspoons
- softened butter (or margarine) - 2 items. spoons
- soda - 1 teaspoon
- Chocolate chips - 1 To taste (optional)
1. Cover the baking tray with parchment paper or a silicone mat. Place pumpkin seeds and a little rapeseed oil in a frying pan and fry over medium heat until they begin to crack. Always stir the frying pan to prevent burning. After all the seeds become golden color (it will take about four minutes), remove the frying pan from the fire and lay the seeds on the plate. 2. In a saucepan, mix the sugar, brown sugar, corn syrup, water, cinnamon and salt. Bring the mixture to a boil over medium heat, stirring. 3. Add the fried pumpkin seeds and stir well. Cook the mixture, stirring constantly, until it reaches a temperature of 150 degrees. Measure the temperature on the confectionery thermometer. If you do not have it, do the following: the mixture will be ready when, when placing a small amount of it in cold water, it will turn into a hard brittle thread. 4. Remove mixture from fire and mix immediately with oil and soda. Be careful, as at this point the mixture will start to foam. Immediately pour the mixture on a baking sheet, covering as much space as possible. When using chocolate, put the chocolate chips on the baking sheet and pour it into the caramel. 5. Smooth the spatula to the required thickness. 6. Allow to cool completely. After cooling, tear to pieces or cut.
Servings: 10-12