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Seedy Caramel Nuggets




  1. Combine honey, whipping cream and corn syrup in heavy saucepan; cook until candy thermometer reaches 262 degrees F (hard-ball stage).
  2. Add pistachios, almonds and pumpkin seeds.
  3. Pour mixture into 8-inch square pan; let harden.
  4. Meanwhile, melt milk chocolate.
  5. Cut nut mixture into small squares; dip into melted chocolate.
  6. Cool on rack.

Makes about 25 (1-inch) pieces


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