Salted Caramel Pumpkin Seeds
It’s inevitable that from time to time, we don’t get a recipe right first try. Sometimes, it just doesn’t quite come together and sometimes, it’s just plain gross, but every once in a while, you stumble onto something new and unbelievably delicious.
That’s how we came about these crunchy little flavor explosions.
Initially, we tried to replicate one of our favorite seasonally available pumpkin seeds from a popular grocery store.
We could not.
But what we did do is make something completely different and just as incredible and perfect as a topping for your pies, oatmeal, yogurt or even on its own!
1 cup of raw pumpkin seeds (out of shell)
2 Tbsp unsalted butter (melted)
3 Tbsp brown sugar
1/2 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp allspice
1/2 tsp coarse kosher salt
Preheat your oven to 325 degrees.
We could not.
But what we did do is make something completely different and just as incredible and perfect as a topping for your pies, oatmeal, yogurt or even on its own!
Roasted Salted Caramel Pumpkin Seeds
(Approx. 1 hr; 5 mins prep, 50 mins to bake and cool)
(Makes 1 cup)
1 cup of raw pumpkin seeds (out of shell)
2 Tbsp unsalted butter (melted)
3 Tbsp brown sugar
1/2 tsp cinnamon
3/4 tsp nutmeg
3/4 tsp allspice
1/2 tsp coarse kosher salt
Preheat your oven to 325 degrees.
In a medium-sized mixing bowl, combine all of the ingredients and mix thoroughly before turning it out onto a parchment-lined baking sheet.
Remove and let cool for 10 minutes. Break up any large clusters by hand and pack it up for use later or enjoy right away; you just might not be able to stop eating them!!
Heat for 25-30 minutes, stirring every 10 minutes until the seeds begin to change color and turn golden brown.
Remove and let cool for 10 minutes. Break up any large clusters by hand and pack it up for use later or enjoy right away; you just might not be able to stop eating them!!
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