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Date Posted: 20:47:25 10/22/02 Tue
Author: Shell
Subject: Pepitoria (Pumpkin Seed Brittle)

1 1/2 cups raw,unsalted,shelled pumpkin seeds
Butter 1 cup sugar
1 1/2 cups light corn syrup
1/2 cup water

Heat oven to 350 degrees.Toast pumpkin seeds in the oven for about 8
minutes,until they start to pop.Set aside,but keep warm. Butter a
large baking sheet well,preferably one with sides
(16-by-10-by-1-inch).

In a saucepan,put sugar,corn syrup and water.Mix well,and begin
to cook.Stir mixture as it begins to boil.Cook until it turns amber
and reaches a temperature of 295 degrees on a candy thermometer.Add
the pumpkin seeds quickly,stirring well.As quickly as possible,
pour mixture onto prepared pan.Spread thin,using a greased spatula
to press down mounds.Allow to cool completely.Break into pieces and
store in an airtight container.Makes about 2 pounds.

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