Pumpkin Hazelnut and Cinnamon Caramel Candy Bars

Step 3 Toasting

Preheat your oven to 350 degrees Fahrenheit. Spread your cup of hazelnuts evenly on a baking tray and put them in the oven for 10-15 minutes. They should be just starting to brown a bit. Remove them from the oven, and wrap them in a kitchen towel for 1-2 minutes. While they're still in the towel, mix and rub the nuts around. This will help to remove a lot of the skins. At this point you can put them in a plastic bag and pound them a bit with something heavy, or put them in a food processor and pulse a few times to get a coarse chop.

For the pumpkin seeds, I recommend using hulled seeds (without the shell). If you are, just heat a pan over medium-low heat, then add the pumpkin seeds. Stir them often so that they don't burn. You can tell they're ready when some of the seeds start to pop and they'll be turning a nice toasted brown color. For us this took about 10-15 minutes.

Mix the pumpkin seeds and coarsely chopped hazelnuts in a small bowl and set aside.