Ingredients:
- 250g toasted pumpkin seeds
- 1 cups (tea) of sugar
- 2 tablespoons of water
- 1 cup (tea) condensed milk
- 1 pinch of salt
- Butter (for greasing)
Method of preparation:
Wash the seeds well under running water and drain. Let it dry naturally for 24 hours. Bake in a medium oven at 200ºC for approximately 20 minutes, stirring constantly, until the seeds are toasted and crunchy. Reserve. In a pan, place the seeds, sugar and water. Mix and cook over low heat, stirring occasionally, for approximately 15 minutes or until a light caramel appears. Add the condensed milk, salt and mix well. When ready, pour onto a smooth surface greased with butter. Let it cool, cut into pieces and let it cool well.