Caramelized Pumpkin Seeds Recipes

CARAMELIZED PUMPKIN SEEDS

Steps:

• Lightly coat baking sheet with cooking spray and set aside.
• In a large skillet, slowly melt the caramel sauce and sugar. When melted stir in cinnamon extract and cayenne. Continue cooking until mixture reaches a temperature of 310 degrees F. Stir in pumpkin seeds until completely coated. Spread caramelized seeds onto the baking sheet and sprinkle with crushed almonds. Separate seeds with wooden spoon until cooled.
• Cook's Notes:
• Melted sugar is very hot. Please use extreme caution when handling and pouring. Pumpkin seeds may be purchased already roasted. If using the seeds from a jack-o-lantern, rinse and clean seeds. Place on a baking sheet, lightly coated with cooking spray, in a preheated 250 degree F oven. Roast seeds for about 1 hour stirring every 15 minutes. The actual seed of the pumpkin is inside the hull. The hull is edible.

CINNAMON AND GINGER CARAMELIZED PUMPKIN SEEDS

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet.
• Combine 1 1/2 tablespoons butter and 1 tablespoon brown sugar together in a bowl; add cinnamon, ginger, and salt and mix well. Stir pumpkin seeds into butter mixture until evenly coated. Spread seeds in an even layer onto the prepared baking sheet.
• Bake in the preheated oven for 15 minutes; check seeds and continue baking for 10 minutes more.
• Mix the remaining 2 tablespoons brown sugar and 1 1/2 teaspoons butter together in a bowl and stir onto the pumpkin seeds.
• Continue baking seeds until toasted and fragrant, about 10 minutes more.

CARAMELIZED PUMPKIN SEEDS

Steps:

• 1. To roast seeds, preheat oven to 300°. Scoop seeds from pumpkin; remove fibers from seeds and discard fibers.
• 2. Rinsing seeds is not necessary but if you do, pat them dry with paper towels.
• 3. Place 1 cup seeds in a bowl.
• 4. Add 1 1/2 teaspoons oil and salt; toss to coat evenly.
• 5. Place seeds in a single layer on a baking sheet.
• 6. Roast, stirring seeds occasionally, for 30 to 45 minutes or until seeds make a popping sound & become golden.
• 7. To caramelize seeds, in a medium skillet heat remaining 1 teaspoon oil over medium-high heat.
• 8. Stir in roasted pumpkin seeds. When seeds just begin to sizzle, stir in brown sugar, stirring constantly for 20 to 30 seconds or until seeds are coated with melted sugar and turn deep brown.
• 9. Be careful not to scorch.
• 10. Remove from heat & transfer to a sheet of foil.
• 11. Let seeds cool, breaking up any clumps.

CARAMELIZED SPICY PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
• Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
• Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.