The literal translation of ha tsikil kab is "squash seed honey water." Ha is water and kab is honey. Tsikil, squash seeds, were an incredibly important part of the day-to-day Maya diet - it is thought that the oil from squash seeds was the main source of fat for the pre-contact Maya! Squash seeds were also a frequent offering to agricultural deities, as was honey. These candies, combining those two important foodstuffs, are still made today. In this adaptation I use corn syrup instead - I thought it was a fitting substitution for the honey in a sweet from a society that also valued corn highly.
ha tsikil kab
makes about 36 candies
- 2 cups pumpkin or other squash seeds
- 1 cup corn syrup
First, toast the pumpkin seeds, either in the oven for about 5 minutes at 350 or on the stovetop until most are golden. Place the seeds in a pot and add the corn syrup. Bring to a simmer - you'll be able to hear it hiss even if you can't quite see it - and stir constantly for about 5 minutes. Drop tablespoonfuls onto wax paper and let cool. Store in a closed container.
I do use corn syrup here - something I have never purchased before! I used an organic non-GMO kind, but you could also try agave nectar, which is something that was known and used at the time. The Aztecs made a similar sweet of squash seeds "stuck together with cooked syrup" that was most likely cooked down maguey syrup.
Work quickly as the corn syrup gets tacky fast and will start to leave thin threads. Use two spoons, one to scoop and one to help release the candy from the first spoon.
However tempted you might be to lick the spoons, don't. They will be hot and sticky!
You might recognize the sikil in tsikil from sikil pak! I'm not sure why it's spelled differently in this sweet application.
Recipe adapted from Mayan Cooking: Recipes from the Sun Kingdoms of Mexico by Cherry Hamman and America's First Cuisines by Sophie D. Coe.