You'll finally have something to do with all those pumpkin seeds when you make this crunchy post pumpkin-carving snack. Top it off with HERSHEY'S CHIPITS!
Prepare Toasted Pumpkin Seeds and toast almonds.
Heat oven to 350°F (180°C). Line 13x9x2-inch (33x23x5-cm) pan with foil; butter foil. Sprinkle chocolate chips in pan; set aside.
Melt butter in heavy 3-quart (3 L) saucepan; add sugar, corn syrup and water. Cook over medium heat, stirring constantly, until mixture reaches 280°F (140°C) (soft crack stage on candy thermometer or until syrup, when dropped into small amount to very cold water; separates into threads which are hard and brittle. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat. Set aside 2 tbsps (30 mL) toasted pumpkin seeds and 2 tbsps (30 mL) toasted almonds; stir remaining pumpkin seeds and almonds into hot mixture. Immediately spread mixture evenly over chocolate chips in prepared pan; do not disturb chips. Sprinkle with reserved pumpkin seeds and almonds.
To toast almonds: Heat oven to 350°F (180°C). Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown; cool.
Cool completely; remove from pan. Remove foil; break candy into small pieces. Store in tightly covered container in cool, dry place.
Toasted Pumpkin Seeds: