1. Lightly roast the chopped Steirerkraft pumpkin seeds without fat in a frying pan and let them cool down.
Melt the sugar in a saucepan and allow to caramelise until light brown. Add butter and cream, remove from the heat and stir thoroughly. Then place back onto the warm hob (leave switched off). Add honey, vanilla sugar and the small chopped marzipan pieces. Mix the ingredients thoroughly and add them to the roasted pumpkin seeds. Stir well with a spoon and place the hot mixture onto baking paper. Place a second layer of baking paper on top and roll the mixture out into a 3 mm thick rectangle.
2. Cut out triangles while the mixture is still lukewarm by cutting it into squares of 3 x 3 cm and then cut them across diagonally to form triangular halves.
3. Sieve the cocoa powder into a bowl, then dip the triangles into the cocoa powder.
Lift the crunchy triangles from the cocoa powder using two pastry forks. Store them in layers in a biscuit tin and place greaseproof paper between each layer.
This delicious pumpkin seed variation can easily be stored up to two weeks.Print recipe
|No products in your cart|