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Pumpkin Praline Crunch from KA

Posted by triciae (My Page) on
Fri, Oct 5, 12 at 12:36

I just received this new product from KA this morning. It looks fantastic! I saw it in their latest cataloge used in the crust for a pumpkin pie and knew it was going to be this T-Day's pumpkin pie.

The ingredients are: praline pumpkin seeds (sugar, pumpkin seeds, spice, salt, caramel color

I'm not a candy maker. But we love pumpkin seeds for snacks and also in Mexican cuisine so they are a regular part of my food storage program.

Can anybody give me some idea how to make this stuff from my own ingredients?



Here is a link that might be useful: Pumpkin Seed Praline Crunch

Follow-Up Postings:

RE: Pumpkin Praline Crunch from KA

Here's a recipe I found on-line:

Pumpkin Seed Praline

Yield: Makes 8 to 10 servings
Active time: 30 min
Total time: 1 hr


1 cup sugar
1/2 cup water
1 cup hulled (green) pumpkin seeds, toasted


Preheat oven to 250-degrees F. Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.

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. Cook caramel without stirring, swirling pan, until deep golden. Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens. (If caramel hardens and is difficult to spread, put in a 400-degree F oven until warm enough to spread, 1 to 2 minutes.)

Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.

Here's a recipe I might try based on another recipe I make using almonds and pretzel sticks... In a small microwave-safe bowl (or in a small saucepan) bring 2 T. butter, 2 T. dark brown sugar (I would use palm sugar), and 1 T. water to a boil (the original recipe also includes 1/8 t. cayenne pepper). Stir. Pour over toasted (or raw) pumpkin seeds (sorry, I don't know how many pumpkin seeds, but this recipe lightly coats 2 c. thin pretzel sticks and 1 c. almonds). Place in a single layer on a parchment paper lined baking sheet and bake in a 300-degree F oven for 15-20 minutes, stirring frequently so they don't burn. The recipe using pretzels and almonds - bakes for 20-minutes.

Let us know what works for you.... :-)


RE: Pumpkin Praline Crunch from KA

Thanks grainlady! I'll give your microwave recipe a try...something about that boiling sugar and swirling the pan from a wheelchair makes me nervous, lol. The microwave thing looks much safer for me and I won't have to buy this from KA again since I keep all the ingredients in STORAGE. :)


RE: Pumpkin Praline Crunch from KA


I made the snack mix Saturday using THIN stick pretzels and 1 c. pumpkin seeds for the almonds called for in the recipe. I also used palm sugar instead of brown sugar. The pumpkin seeds were only lightly sugar-coated and we LOVED them. Just enough sweetness to take that slightly bitter edge off the pumpkin seeds. I'm glad you asked and glad I tried it! I haven't a clue how close they are to the real deal...


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