Food recipes
Pumpkin Seed Praline
Pumpkin Seed Praline Ingredients: sugars, granulated water, bottled, generic seeds, pumpkin and squash seeds, whole, roasted, without salt Directions: Preheat oven to 250F. Lightly oil a large sheet of foil on a bakin...
Pumpkin Seed Praline
Ingredients:
sugars, granulated
water, bottled, generic
seeds, pumpkin and squash seeds, whole, roasted, without salt
Directions:
Preheat oven to 250F.
Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden.
Cook caramel without stirring, swirling pan, until deep golden.
Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens.
(If caramel hardens and is difficult to spread, put in a 400F oven until warm enough to spread, 1 to 2 minutes.)
Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.
Ingredients:
sugars, granulated
water, bottled, generic
seeds, pumpkin and squash seeds, whole, roasted, without salt
Directions:
Preheat oven to 250F.
Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.
Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan over moderately low heat, stirring slowly with a metal fork, until melted and pale golden.
Cook caramel without stirring, swirling pan, until deep golden.
Immediately stir in pumpkin seeds and quickly pour onto foil, spreading into a thin sheet before it hardens.
(If caramel hardens and is difficult to spread, put in a 400F oven until warm enough to spread, 1 to 2 minutes.)
Cool praline on baking sheet on a rack until completely hardened, then break into large pieces.