Ingredients
1/4 cup butter
1/8 teaspoon ground red pepper
2/3 cup sugar
1/3 cup light-colored corn syrup
1/4 cup water
3/4 teaspoon baking soda
Method
Sources
📖
Recipe1M+
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Prevents crystallization — pecan pie, caramels, candy making
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Dark robust maple — bold flavor for baking, glazes, marinades
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Light brown sugar — chocolate chip cookies, brown butter, sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Prevents crystallization — pecan pie, caramels, candy making
Pure sodium bicarbonate — leavening, tenderizing, Dutch-process cocoa
Dark robust maple — bold flavor for baking, glazes, marinades
Stem ginger in syrup — ginger cake, sticky toffee pudding, ice cream
Light brown sugar — chocolate chip cookies, brown butter, sauces
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melt butter in a small saucepan over medium heat. add pumpkinseed kernels and next 4 ingredients (through red pepper); cook 3 minutes, stirring frequently. set aside.2. combine sugar, corn syrup, and 1/4 cup water in a medium, heavy saucepan 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 pumpkinseed 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.