Recipe Courtesy Alton Brown, 2008
1 1/2 pounds
7 1/4 ounces hulled pumpkin seeds (these are the green ones)
1 teaspoon vegetable oil, plus additional for coating spatula
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cinnamon
1 pound 6 ounces granulated sugar
12 ounces water
2 teaspoons kosher salt
1. Set a 10-inch saute pan over medium heat and add the oil. Once the oil shimmers, add the seeds. Saute the seeds while constantly moving the pan or stirring, until the seeds begin to turn brown and crackle, 4-to-5 minutes. Transfer the seeds to a small mixing bowl; add the cinnamon and cayenne and stir to combine.
2. Line a half-sheet pan with a silicone baking mat.
3. Place a 3-quart saucier inside a large cast-iron skillet. Add the sugar and water to the saucier and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring; cover and cook for 3 minutes. Uncover and cook until the sugar is a light amber color, approximately 35-to-40 minutes.
4. Remove from the heat and stir in the pumpkin seed mixture. This will greatly reduce the temperature of the sugar, so work quickly. Once evenly mixed, pour the mixture onto the prepared half-sheet pan. Using an oiled spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. Immediately sprinkle the candy with the kosher salt. Cool completely and then break into pieces. Store in an airtight container for up to 10 days.
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