Pumpkin Seed Praline

Directions

1. 1
   Preheat oven to 250F.
2. 2
   Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
3. 3
   Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden.
4. 4
   Cook caramel without stirring, swirling pan, until deep golden.
5. 5
   Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens.
6. 6
   (If caramel hardens and is difficult to spread, put in a 400F oven until warm enough to spread, 1 to 2 minutes.)
7. 7
   Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.