Pumpkin Seed Crisp Candy

Name: Pumpkin Seed Crisp Candy
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 180g Pumpkin seeds; 38g maltose; 12g White sesame; 30g Caster sugar; 3g butter; 24g water; 0.7g salt

by Food·Color

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

After saving this pile of pumpkin seeds for a long time, I planned to keep this candy, but I just wanted to make too many things and always forget it.
This kind of crisp candy is easy to make and not time-consuming. I have tossed N versions with peanuts, and haven't tried pumpkin seeds. When you make this kind of candy, you always have some worry in your heart. Because this pot has thin bones, it cannot keep warm. In such a cold day, the candy will solidify quickly as soon as it is turned off, often causing people to lose track of their rules.
I thought about various ways beforehand to try my best to keep the temperature from losing while mixing the sugar. After some tossing, it finally took shape. Although secretly sigh, it's dangerous! However, it seems that I have already felt a little trick, next time, maybe it will be better?

Ingredients

180g Pumpkin Seeds
38g Maltose
12g White Sesame
30g Caster Sugar
3g Butter
24g Water
0.7g Salt

Pumpkin Seed Crisp Candy

1. Ingredients: 180 grams of pumpkin seeds, 12 grams of white sesame seeds, 38 grams of maltose, 30 grams of caster sugar, 24 grams of water, 3 grams of butter, 0.7 grams of salt

2. The pumpkin seeds and sesame seeds are baked in the oven and kept warm at 100 degrees for later use. Put maltose, confectioner's sugar, water, salt, and butter in the pot in turn, heat to 140 degrees over medium heat, and turn off the heat. Pour in pumpkin seeds and sesame seeds quickly.

3. Mix quickly, pour on the chopping board to form a rectangle, cool slightly, and cut into pieces.

Tips:
After turning off the heat, pour the nuts quickly and mix them quickly to prevent the sugar from cooling and not forming.
The size of the cut pieces can be changed as you like.