Melcocha de Pepitas
I remember the first time I tried these treats. I may not know exactly where I was or how young I was, but I do remember the sweet smile and piloncillo-colored eyes of the lady who sold them to me; I remember her braided hair intertwined with yellow ribbons and can almost feel the touch of her hand as she handed me the white fluffy, shiny cloud on a thin piece of banana leaf. I remember trying it and loving it. Be sure to read the recipe all the way through before you begin. You can also choose to cut the nougat into pieces. In that case, spread the mixture with a moistened spatula over the banana leaf or a nonstick mat, allow to dry, and cut into the desired size.
The temperature that you need to cook the sugar to in the recipe, as with most candymaking, is crucial to obtaining the desired texture—a couple of degrees difference can really change the outcome. Also, avoid making them on humid days so the nougat is able to dry out properly.
Recipe information
Yield
makes about 2 dozen
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Unfold the banana leaves, lightly wipe them with a cloth, and cut into 5-inch squares or circles using scissors (not a knife). Lay at least 2 dozen on a couple of baking sheets, but have a few extra just in case.
Step 2
Lay the pumpkin seeds in a single layer on a parchment paper–lined baking sheet and toast in the oven until they are only very slightly brown around the edges, 4 to 6 minutes. Turn off the oven but leave them inside.
Step 3
Combine the sugar, water, corn syrup, and vanilla in a small saucepan and set aside. Pour the honey into a separate saucepan, place over medium-low heat, and attach a candy thermometer to the side of the pan (you may need to tilt it slightly to be able to read it). Place the egg whites in the bowl of a stand mixer or use a handheld mixer. Once the honey reaches 226°F, start whipping the egg whites on high speed and continue cooking the honey until it reaches 248°F, about 4 minutes.
Step 4
Immediately put the pot with the sugar mixture over the heat, transferring the clean thermometer to it. Drizzle the hot honey in a stream into the egg whites, while continuing to whip on high speed. Cook the sugar mixture until it reaches 298°F, 5 to 7 minutes. Slowly pour the sugar mixture into the egg whites (if you do it too fast the whites will collapse), while you continue to whip on high speed. Once you have added all the sugar, whip for 2 to 3 minutes longer. Remove the bowl from the mixer and fold in the pumpkin seeds by hand, reserving about 1/2 cup to top.
Step 5
Spoon 2 to 3 tablespoons of the mixture onto each banana leaf, using the back of the spoon to spread it. Dip the spoon lightly into hot water as needed to prevent sticking, but make sure the spoon is not too wet. Sprinkle the reserved pumpkin seeds over the surface. Allow to set for 2 hours. Store in an airtight container in a dry cool place for about 3 weeks. If you need to stack them, make sure each nougat is sandwiched between 2 banana leaves.
