HERSHEY'S CHIPITS Almond & Pumpkin Seed Bark Recipe
Details
- Time
- 8 minutes
- Skill Level
- Advanced
- Yields
- 2 lbs (1 kg) of candy
You'll finally have something to do with all those pumpkin seeds when you make this crunchy post pumpkin-carving snack. Top it off with HERSHEY'S CHIPITS!
Ingredients & Directions
- Bake Time
- 8 minutes
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
3/4 cuptoasted pumpkin seeds (recipe follows) (175 mL)
-
3/4 cupchopped toasted almonds, divided (175 mL)
-
1 1/2 cups
-
1 1/2 cupsbutter (3 sticks) (375 mL)
-
1 3/4 cupssugar (425 mL)
-
3 tbspslight corn syrup (45 mL)
-
3 tbspswater (45 mL)
Key Ingredients
Directions
Equipment Needed
Oven & Stovetop
13x9x2-inch (33x23x5 cm) Baking Pan
Foil
Measuring Cups
Saucepan
1
Prepare Toasted Pumpkin Seeds and toast almonds.
2
Heat oven to 350°F (180°C). Line 13x9x2-inch (33x23x5-cm) pan with foil; butter foil. Sprinkle chocolate chips in pan; set aside.
3
Melt butter in heavy 3-quart (3 L) saucepan; add sugar, corn syrup and water. Cook over medium heat, stirring constantly, until mixture reaches 280°F (140°C) (soft crack stage on candy thermometer or until syrup, when dropped into small amount to very cold water; separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.)
4
Remove from heat. Set aside 2 tbsps (30 mL) toasted pumpkin seeds and 2 tbsps (30 mL) toasted almonds; stir remaining pumpkin seeds and almonds into hot mixture. Immediately spread mixture evenly over chocolate chips in prepared pan; do not disturb chips. Sprinkle with reserved pumpkin seeds and almonds.
Tip
To toast almonds: Heat oven to 350°F (180°C). Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.
5
Cool completely; remove from pan. Remove foil; break candy into small pieces. Store in tightly covered container in cool, dry place.
Toasted Pumpkin Seeds:
- Scrape seeds and attached fibers from pumpkin with large metal spoon. Place in colander and rinse with water to help separate seeds from fiber. Place seeds in medium saucepan; cover seeds with water. Salt water; heat to boiling and cook 5 to 7 minutes or until seeds begin to look translucent. Drain; transfer to baking sheet lined with paper towels; pat well to dry.
- Heat oven to 425°F (220°C). Toss seeds with 1 tbsp (15 mL) vegetable oil and dash of salt; spread on baking sheet. Roast 12 to 15 minutes, stirring occasionally, until lightly toasted. Cool completely.
