Both sweet and spicy, cardamom pairs deliciously with pumpkin seeds and adds new sophistication to this addictive, crunchy candy.
1 cup salted pumpkin seeds, shelled
2 cups white sugar
1/2 cup corn syrup
1/4 cup water
2 tbsp butter
1/2 tsp vanilla
1/2 tsp ground cardamom
1/2 tsp baking soda
Toast pumpkin seeds in a dry skillet over medium heat until just coloured and fragrant, about 5 minutes. Set aside.
In a heavy saucepan, combine sugar, corn syrup and water over medium heat. Mix occasionally until dissolved, then cook without stirring to softball stage or 235 F on a candy thermometer; about 10 minutes.
Stir butter into sugar mixture and cook for 10 to 15 minutes longer, or until mixture rises to a temperature of 300 F. Remove from heat. Stir in vanilla, seeds, cardamom and baking soda. Working quickly, pour onto a piece of parchment paper and use a greased spatula to spread evenly. Let cool before breaking into pieces.