Pumpkin Seed Candy

Recipe from martha stewart. These sound great for halloween!!

Heat a large skillet over medium-high heat.

Add pepitas.

Toast , stirring constantly until seeds pop and become slightly golden , about 3 minutes.

Transfer to a bowl to cool.

Place sugar and honey in a small saucepan.

Bring to a boil over medium-high heat , stirring to dissolve sugar , about 3 minutes.

Add pepitas , and continue cooking until temperature registers 285 on a candy thermometer , 3 to 4 minutes.

Remove from heat , and stir in cold butter.

Let the mixture cool to 240 , about 4 minutes.

Meanwhile , brush the inside of fifteen 1-inch-diameter black paper cups with melted butter , reserving 1 tablespoon.

Spoon a scant tablespoon of the honey mixture into each cup.

Brush a clean work surface with the remaining butter , and spoon the remaining honey mixture on it so mixture will continue to cool.

When remaining candy is stiff and cool enough to handle , about 6 minutes , cut into 3 / 4-inch pieces with a greased knife.

Wrap in cellophane.

pumpkin seeds, sugar, honey, unsalted butter