Pumpkin Seed Praline

• 1 cup sugar
• 1/2 cup water
• 1 cup hulled (green) pumpkin seeds, toasted

1. Preheat oven to 250F.
2. Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
3. Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden.
4. Cook caramel without stirring, swirling pan, until deep golden.
5. Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens.
6. (If caramel hardens and is difficult to spread, put in a 400F oven until warm enough to spread, 1 to 2 minutes.)
7. Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.

sugar, water, pumpkin seeds

Taken from www.epicurious.com/recipes/food/views/pumpkin-seed-praline-102602 (may not work)