Candied nuts are such a treat, so of course I had to take the tasty caramelized coating and cover some pumpkin seeds! Details below on how to give your pumpkin seeds an extra crunch!
Makes 1.5 Cups
Active Time: 10 minutes
Total Time, Including Cooking, and Cooling: 45 minutes
- 1 cup cooked pumpkin seeds
- 1/2 cup Sugar
- 1/2 tsp Salt
- 1 Tbsp Water
Combine the sugar, salt and water in a skillet and heat over medium. Swirl occasionally, about 7-10 minutes until the sugar is a golden-amber color. If the sugar starts to crystallize too much, add a splash of water and swirl as needed. Once amber, (pay close attention–this can escalate quickly) fold in the pumpkin seeds. Quickly transfer to a sheet of parchment paper, and set aside to cool.
Break into pieces and enjoy!
(For a foolproof way to roast pumpkin seeds, toss clean and reasonably dry seeds with a little olive oil and spread in a single layer on a baking sheet. Bake for about 45 minutes, stirring occasionally at 300° F.) Don’t forget to check out other pumpkin seed options in the search bar!