02/11/2025
Another great idea for your pumpkin leftovers from Katherine Jauncey Culinary
Ingredients :
The seeds of 1 pumpkin
200g sugar
140g water
60g Dr Pepper, or other cola (not sugar free!)
1 cinnamon stick
Flakey sea salt to taste
Method:
Preheat the oven to 180°c
Wash your pumpkin seeds and dry by rolling in a clean tea towel.
Dry roast the pumpkin seeds until they brown and begin to pop.
Meanwhile, make a syrup by mixing 200g of sugar with 140g of water and 60g of Dr Pepper, stirring until the sugar dissolves
Add the cinnamon stick
Bring to a bare simmer and leave to reduce
When the syrup starts to boil, add the pumpkin seeds and mix once to combine
Allow to reduce to a thick consistency. The syrup should boil with very large bubbles and produce a thin strand when a spatula or spoon is lifted from the pan.
Carefully pour the mixture onto a rimmed baking tray lined with a silicone mat, wax paper or baking paper
Sprinkle with flakey sea salt
Allow to cool and set
When hard, smash into pieces and enjoy
Store in an airtight container at room temperature for up to a month. Do not allow to come into contact with steam or condensation or it will become sticky.
