Tested and approved by Kelly’s office. That’s the gold standard, y’all.
- 1/4 c butter
- 1 c unsalted pepita (pumpkinseed kernels)
- 1/2 t kosher salt
- 1/4 t freshly ground black pepper
- 1/8 t ground cumin
- 1/4 t ground cayenne pepper
- 2/3 c sugar
- 1/3 c light-colored corn syrup
- 1/4 c water
- 3/4 t baking soda
Melt butter in a small saucepan over medium heat. Add pepita and next 4 ingredients (through cayenne pepper). Cook 3 minutes, stirring frequently. Set aside. In separate pan, combine sugar, corn syrup and water over medium-high heat. Bring to a boil, stirring just until sugar dissolves. Cook until a candy thermometer registers 335°. Remove pan from heat. Add pepita mixture and baking soda. Working quickly, spread mixture in a thin, even layer on a baking sheet lined with parchment paper. Let stand until set. Break into pieces.