Pumpkin Seed-Sesame Candy

• 1 qt. (4 cups) hulled pumpkin seeds
• 1 cup sesame seed
• 2 lb. piloncillo (Mexican brown loaf sugar), grated or broken into chunks
• 1 qt. (4 cups) water

1. Line 13x9-inch baking dish with parchment or wax paper; set aside.
2. Cook pumpkin seeds in heavy skillet on medium-low heat 3 to 5 min.
3. or until seeds pop and begin to turn brown, shaking skillet occasionally to stir the seeds.
4. Cool.
5. Place in food processor container or large mortar.
6. Add sesame seed; pulse until pumpkin seeds are broken but not ground.
7. Set aside.
8. Mix piloncillo and water in large heavy saucepan.
9. Bring to boil on medium heat; cook until piloncillo is completely dissolved, stirring frequently.
10. Continue cooking, without stirring, until temperature reaches 245F on candy thermometer or until a small amount dropped into very cold water forms a firm, but pliable, ball.
11. Add pumpkin seed mixture; mix well.
12. Immediately pour into prepared baking dish.
13. Cool completely.
14. Cut into 48 pieces.

pumpkin seeds, sesame seed, brown loaf sugar, water

Taken from www.kraftrecipes.com/recipes/pumpkin-seed-sesame-candy-56105.aspx (may not work)