• Course: Dessert
• Features: Holiday (New Year's Eve)

Ingredients:

• 2/3 cup raw pine nuts
• 2/3 cup raw pepitas (pumpkin seeds)
• 2/3 cup raw sunflower seeds
• 1/2 cup white sesame seeds
• 2 tablespoons unsalted butter, cut into pieces, plus a little softened butter for greasing the pan
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon chipotle powder
• 2 cups sugar
• 1 cup light corn syrup

Directions:

Use a little butter to grease a large (18-by-13-inch) rimmed baking sheet. Have an instant-read thermometer or candy thermometer at hand.

Toast the pine nuts, pepitas, sunflower seeds and sesame seeds in a large, dry skillet over medium heat; cook for about 4 minutes, stirring them or shaking the skillet, until they become fragrant and start to brown. Remove from the heat.

Combine the 2 tablespoons of butter pieces, baking powder, salt and chipotle powder in a small bowl.

Combine the sugar and corn syrup in a large, heavy-bottomed saucepan over medium heat; stir with a long-handled spoon until the sugar has dissolved. If any sugar crystals form around the inside of the saucepan, dip a pastry brush in water and brush the crystals down into the syrup. Cook without stirring to form a caramel; once the mixture reaches an internal temperature of 265 degrees, stir in the butter-chipotle powder mixture. Cook without further stirring until the mixture reaches 295 degrees, then stir in the toasted pine nuts, pepitas, sunflower seeds and sesame seeds, making sure they are evenly coated. Remove from the heat.

Pour evenly over the greased baking sheet, quickly spreading the hot mixture into the corners as well.

Cool completely, then break into bite-site pieces. Store in an airtight container until ready to serve.

Recipe Source:

From Real Entertaining columnist David Hagedorn.

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