The crackle can be stored in an airtight container at room temperature up to 1 month.
Recipe information
Yield
Makes about 1 1/2 pounds
Ingredients
Preparation
Step 1
Toss the pumpkinseeds with the oil in a large bowl; transfer to a large, heavy-bottomed skillet. Toast over medium heat, stirring constantly, until the seeds crackle and turn pale golden, about 10 minutes; remove from heat, and stir in the salt. Transfer to a baking sheet to cool.
Step 2
Stir together the sugar, 1 1/3 cups water, and the corn syrup in a large, heavy saucepan over medium heat. Cook, stirring, until the sugar is dissolved, about 3 minutes. Raise heat to high; don’t stir, but occasionally wash down the sides of the pan with a pastry brush dipped in cold water to prevent crystals from forming. Cook until the mixture registers 260°F (hard-ball stage) on a candy thermometer, 10 to 15 minutes. Meanwhile, butter an 11 × 17-inch rimmed baking sheet; set aside.
Step 3
Remove the pan from the heat. Working quickly, stir in the butter and toasted pumpkinseeds until the butter is melted and the mixture is combined. Immediately pour into the buttered sheet, spreading it with the back of a spoon to form an even layer (avoid touching the syrup with your hands). Let cool completely on a wire rack.
Step 4
When the mixture is hard, flex the baking sheet to loosen and remove the crackle; break it into pieces with your hands.
