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| These wrapped candies are perfect treats for celebrating Halloween. Pepitas, or pumpkin seeds, |
| are available hulled or unhulled at health-food stores. Paper candy cups are available at baking |
| 2/3 cup good-quality honey |
| 3 tablespoons cold unsalted butter, plus 2 tablespoons melted for brushing |
| 1. 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. |
| 2. 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. |
| 3. 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. |
| 4. When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch |
| pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces |
| of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch |
| piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils. |
| info@barringtonsoftware.com |
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Barrington
Software Incorporated