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| Image via Martha Stewart Living |
Ingredients
- 1/4 cup (1/2 stick) unsalted butter, plus more for baking sheet
- 1/2 cup packed light-brown sugar
- 1/4 cup honey
- 1 cup fresh pumpkin seeds, rinsed well, dried, and toasted
Directions
- Butter an 11-by-17-inch rimmed baking sheet; set aside.
- Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto prepared baking sheet. Let cool completely. Break into pieces.
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