Monday, October 27, 2014

Salted Caramel Pumpkin Seeds

We carved pumpkins last weekend and Kathleen made these to take back to school. They were addicting!

Salted Caramel Pumpkin Seeds

Yield: Makes 2 cups

3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 cups raw pumpkin seeds, rinsed and pat dry
Nonstick cooking spray
1 tablespoon butter
1 tablespoon each, brown sugar and granulated sugar
1/2 teaspoon salt

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, mix sugar, cinnamon, ginger and nutmeg. Add seeds and toss to coat evenly. Spread on the baking sheet and spray with cooking spray. Bake seeds until lightly golden, 20 to 25 minutes.

Melt butter in a large nonstick skillet over medium heat. Stir in sugars and salt; cook until deep golden brown, 1-2 minutes. Reduce heat to low and stir in seeds; coat with buttery caramel mixture and cook an additional minute. Remove from heat and let cool before serving.

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