Melcocha de Pepitas

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Unfold the banana leaves, lightly wipe them with a cloth, and cut into 5-inch squares or circles using scissors (not a knife).
3. 3
   Lay at least 2 dozen on a couple of baking sheets, but have a few extra just in case.
4. 4
   Lay the pumpkin seeds in a single layer on a parchment paperlined baking sheet and toast in the oven until they are only very slightly brown around the edges, 4 to 6 minutes.
5. 5
   Turn off the oven but leave them inside.
6. 6
   Combine the sugar, water, corn syrup, and vanilla in a small saucepan and set aside.
7. 7
   Pour the honey into a separate saucepan, place over medium-low heat, and attach a candy thermometer to the side of the pan (you may need to tilt it slightly to be able to read it).
8. 8
   Place the egg whites in the bowl of a stand mixer or use a handheld mixer.
9. 9
   Once the honey reaches 226F, start whipping the egg whites on high speed and continue cooking the honey until it reaches 248F, about 4 minutes.
10. 10
    Immediately put the pot with the sugar mixture over the heat, transferring the clean thermometer to it.
11. 11
    Drizzle the hot honey in a stream into the egg whites, while continuing to whip on high speed.
12. 12
    Cook the sugar mixture until it reaches 298F, 5 to 7 minutes.
13. 13
    Slowly pour the sugar mixture into the egg whites (if you do it too fast the whites will collapse), while you continue to whip on high speed.
14. 14
    Once you have added all the sugar, whip for 2 to 3 minutes longer.
15. 15
    Remove the bowl from the mixer and fold in the pumpkin seeds by hand, reserving about 1/2 cup to top.
16. 16
    Spoon 2 to 3 tablespoons of the mixture onto each banana leaf, using the back of the spoon to spread it.
17. 17
    Dip the spoon lightly into hot water as needed to prevent sticking, but make sure the spoon is not too wet.
18. 18
    Sprinkle the reserved pumpkin seeds over the surface.
19. 19
    Allow to set for 2 hours.
20. 20
    Store in an airtight container in a dry cool place for about 3 weeks.
21. 21
    If you need to stack them, make sure each nougat is sandwiched between 2 banana leaves.