Ingredients
- 150g caster sugar
- 200g pumpkin seeds, scooped from fresh pumpkin
- 1 tsp sunflower oil
- 100g butter
- 3 tbsp water
- 50g golden syrup
- 0.5 tsp bicarbonate of soda
- Pinch of salt
Method
Step 1
Wash and clean the pumpkin seeds you've scooped out of your carved pumpkin, then dry them on a kitchen towel.Step 2
Weigh about 200g and toss them with 1 tsp of oil and a good pinch of salt.Step 3
Bake the seeds on a non-stick baking tray in a preheated oven at 170°C until toasted and crisp.Step 4
Bring the water to a simmer in a heavy saucepan. Add the sugar and golden syrup.Step 5
Cook together on a light simmer until the sugar turns to a golden caramel. To test the caramel is ready, drop a small amount of caramel into cold water and it should turn hard.Step 6
When the caramel is ready add the butter and bicarbonate of soda, then add your seasoned baked pumpkin seeds.Step 7
Pour immediately onto a lightly oiled non-stick baking tray or a tray lined with non-stick baking parchment.Step 8
Allow to cool for at least 1 hour before breaking.