The method in the original recipe worked just fine, but I found it left the seeds coated in crystalized sugar. When the sugar melts separately until it becomes a light caramel, it glosses rather than crusts the seeds — make sense? Here, as soon as the seeds mix with the melted sugar, they clump into a mass, and after it cools, you can break it into clusters, which are not only pretty, but also user friendly: easy to pluck from a cheese board or snack bowl. I’ve been throwing these candied pepitas into salads, which feels very early 2000’s, but never mind: they’re so good. I love them in this salad in particular with shaved cabbage, fennel, and Manchego. As alluded to above, they’re also a great addition to a cheese board, salty-sweet clusters that complement mild and stinky cheeses alike. If you’ve ever wondered how to elevate your cheese board arrangement, here’s your answer. Did I mention these require three ingredients and 10 minutes of work? Friends, Thanksgiving is right around the corner — are you ready? I’m getting there. I’ve signed up to make punch and a few pies (this one and this one and I think a pecan pie made without corn syrup … more soon) and now these pepitas and this salad for Thanksgiving in CT with my family. I currently have a turkey dry brining — test run! — in my fridge. I’ll keep you posted. Question: Do you brine your turkey? PS: ALL the Thanksgiving Recipes Right Here. Raw pumpkin seeds: Melt sugar in a large skillet till… it turns light brown: Add seeds and salt and stir: Transfer to a sheet pan: Break into clusters: If you want looser clusters, cook the sugar for less time: 5 from 9 reviews Notes: For really tightly bound clusters, cook your sugar longer; for looser clusters, cook your sugar less. This will take a bit of trial and error to get right. Also, the seeds will remain mostly in clusters but will eventually break into small, individual pieces. There’s no avoiding this. I like to save the clusters for cheese boards and use the small pieces for salads.
