Makes 1 9x9 baking pan
Granulated sugar | 2 cups |
Baking soda | 1 Tablespoon |
Honey | 2 Tablespoons |
Corn Syrup | ¼ cup |
Pumpkin seeds, toasted and salted | 1 cup |
Bottled water | ¼ cup |
Method of prep:
Working with hot sugar can be very dangerous. Make sure that you have a bowl of ice water handy incase you splash sugar syrup on yourself. You can quickly dunk your hands, etc in the ice water to minimize burning. Also, make sure all of your tools and equipment are set up ahead of time as follows:
Thermometer, parchment lined baking pan, whisk, rubber spatula (heat safe above 400 degrees F), 2 pot holders, 1 bowl of ice water
Place water, sugar, and corn syrup in a large saucepan and stir. Bring solution to a boil, stir once, and then continue to boil until the mixture reaches 330-350 degrees F. Remove the mixture from heat and stir in the honey. Next, carefully stir in the baking soda just until combined. Immediately pour the mixture into the baking pan and be careful not to smash down any air bubbles. You can gently press the honey candy into the corners of the pan. Finally, sprinkle with pumpkin seeds and allow to cool for at least 20 minutes on the counter to fully set. Cut into desired shapes. Store in an airtight container once the candy is fully cool. It will last 2-3 days depending on humidity.
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