Ingredients
24
24 servings
- •Reynolds Wrap® Non Stick Aluminum Foil
- •1 cup butter
- •1 cup sugar
- •3 tablespoons water
- •1 tablespoon light-color corn syrup
- •⅓ cup lightly salted roasted cashews, coarsely chopped
- •⅓ cup almonds, toasted and coarsely chopped
- •¼ cup roasted and salted pumpkin seeds
- •2 tablespoons sesame seeds, toasted
Instructions
- Line a 15x10x1-inch baking pan with Reynolds Wrap® Non-Stick Foil; set aside.
- Melt the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer.
- Pour into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture.
- Set baking pan on a wire rack. Cool completely and break into large pieces to serve.
Nutritional Facts
Per 24 servings
- Calories: 137
- Carbohydrate: 10g
- Fat: 11g
- Fiber: 0g
- Protein: 1g
- Sugar: 9g
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