I took a couple of handfuls of pumpkin seeds and sunflower seeds and toasted them briefly in a hot pan.
I put the solid clear syrup onto a medium heat and watched as it began to go liquid. I didn't stir.
|beginning to go golden|
When it was a light amber colour I turned off the heat, tipped the seeds in and tipped the whole mass onto a pan lined with a sheet of baking parchment. You can just grease the pan but it is a lot more reliable to use baking parchment.
|broken into pieces|
This very easy to make. You do have to pay attention and shouldn't try to do other things at the same time. Get your pan ready before you begin making the caramel as you have to handle the caramel and seed mixture swiftly when it is ready. Store in an airtight container.