This recipe was generously given to me by the sommelier at Butterfly in Bariloche, Argentina. Sorry Sebastian, it is too good not to share.
- 250g pumpkin seeds (pepitas)
- 40g sugar
- 50g honey
- 45g soy sauce
- 1 egg white
Preheat the oven to 180C
Mix all the ingredients together in a small baking or roasting tin, and place in the oven. Bake for 45-50 minutes, checking on the seeds every few minutes and stirring to make sure it cooks evenly. It’s going to look like its burning, its not. If you keep trying the seeds there is a sweet spot when the seeds are just starting to go crunchy and the caramel is a toasty dark golden brown.
Take the tray out of the oven and allow to cool slightly. Before the mixture has cooled completely you need to tear it apart into bite sized chunks. Failure to do so will leave you with a solid mass of toffeed seeds. Not ideal.
Serve once completely cooled. In theory this would keep for weeks in an airtight container. I wouldn’t know, they never last more than a day or so in my house.