Caramelized Pumpkin Seeds
Are you a sucker for a savory and sweet combo? I find that most people are. That’s how we got the idea to make this caramelized version of traditional salted pumpkin seeds.
Since we hadn’t let the seeds dry out overnight, we opted to toast them in a dry frying pan. This method works even if the seeds are moist and it is much faster than making them in the oven.
We just pushed them around in the pan making sure they got nice and toasty on both sides. Then we caramelized them right in the pan, salted them and immediately ate the entire batch. Now for the recipe…
Caramelized Pumpkin Seed Recipe
Prep Time: 5 mins Cooking Time: 8 to 10 mins
Ingredients:
1 1/2 to 2 cups fresh pumpkin seeds (cleaned and patted dry)
2 to 3 tablespoons brown sugar
pinch of kosher salt
olive oil cooking spray
Place pumpkin seeds in a dry non-stick frying pan over medium heat. Toast them in the pan, constantly shifting them around so that they roast evenly and don’t stick to the pan. When they start to pop and peel, take one out and taste it (make sure it’s cool enough first). If it’s crunchy it’s done. Turn the heat down to low and spray the seeds with olive oil cooking spray and then spoon sugar into pan and stir seeds up as sugar melts and sticks to the seeds. Turn heat off and sprinkle with salt. Let cool and serve!
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