- vegetable oil in the spray - 1 piece (or 1 teaspoon of butter to grease the pan)
- sugar - 2 Cups
- Butter - 120 Grams
- corn syrup - 1/3 Glass
- soda - 1/2 teaspoonfuls
- salt - 1 To taste (from 2 teaspoons to 1 1/2 tablespoons)
- raw pumpkin seeds - 1 1/2 cups (or 360 g of salted roasted nuts)
1. Line the baking tray with parchment paper and lightly grease it with vegetable or butter. Put sugar, butter, corn syrup and 1/2 cup of water in a large saucepan, stir. Cook over high heat, carefully following the foam on the surface. 2. Once the foam becomes very high, reduce the fire to medium and cook until the weight begins to thicken. 3. After the mixture turns golden (it will take about 10 minutes), immediately remove the saucepan from the fire and mix it thoroughly with soda and salt. Add the seeds and mix with a wooden or metal spoon. 4. Pour the mixture quickly on a baking sheet and smooth with a spatula or back of the spoon before it starts to harden. You can also cover the caramel with a second sheet of parchment paper and roll out the rolling pin to the desired thickness. 5. Allow to cool and cut the caramel into small pieces with a knife. 6. Caramel can be stored at room temperature in an airtight container for up to two weeks. Store pieces of caramel between layers of parchment or wax paper, since moisture can lead to and sticking together.
Servings: 10