Pumpkin Seed Halva

Overview

I have been saving this pile of pumpkin seeds for a long time, and I plan to keep them to make this halva, but I just want to do so many things that I always forget about them. Such halva is easy to make and not time-consuming. I have tried N versions using peanuts, but I haven’t tried pumpkin seeds yet. When making such halva, I always have some worries in my heart. Because the pot has a thin body and cannot be kept warm continuously. On such a cold day, the sugar will solidify quickly as soon as the heat is turned off, often causing people to rush and lose track. I thought of various ways in advance to prevent the temperature from losing when mixing the sugar, but in the end I still made a mistake. After a lot of tossing, it finally took shape. Although I sighed secretly, it was so dangerous! However, it seems that I have already felt some tricks. Maybe it will be better next time?

Tags

• baking
• butter
• maltose
• pumpkin seeds
• white sesame
• fine sugar
• salt
• water

Ingredients

Steps

1. 1 Materials

   

2. 2 Pour pumpkin seeds and white sesame seeds into a flat plate

   

3. 3 Put it in the oven and keep it warm at 100 degrees until set aside

   

4. 4 Pour maltose, fine sugar, water, salt, and butter into the pot in sequence

   

5. 5 Heat to 140 degrees over medium heat, turn off the heat

   

6. 6 Pour in pumpkin seeds and white sesame seeds

   

7. 7 Mix quickly

   

8. 8 Pour on the chopping board

   

9. 9 Rectangle

   

10. 10 Cool slightly and cut into pieces