Ingredients

1300g pumpkin seeds, 70g caster sugar, 250g water, 150g water, 150g salt, 4g butter, 10g

Steps

1. Place the pumpkin seeds in an 11-inch non-stick square baking pan. Preheat the oven to 150 degrees for 5 minutes, then place them in the middle layer to bake. Since there is a large amount, I bake it in two trays, each for 20 minutes.

2. Turn the oven to 100 degrees, place the roasted pumpkin seeds into an 11-inch non-stick square baking pan, then add white sesame seeds and place in the middle shelf of the oven to keep warm.

3. Put the fine sugar, water, water and salt into the pot.

4. Boil the syrup over medium-low heat. Start stirring after the fine sugar is completely melted. Cook the syrup until it reaches 145 degrees and turn off the heat.

5. Add 10 grams of butter and mix evenly.

6. Pour all the warm sesame and pumpkin seeds into the syrup and stir-fry evenly.

7. Place an 11-inch non-stick square baking pan with a silicone mat, put the mixed ingredients into the baking pan, and press it tightly with a marble rolling pin.

8. When slightly cooled to a warm state, remove from the mold and cut into pieces.