Food recipes
Sticky Sweet Pumpkin Seeds
Sticky Sweet Pumpkin Seeds Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt sugars, brown salt, table pumpkin, raw spices, cinnamon, ground spices, ginger, ground oil, olive, salad or cooking...
Sticky Sweet Pumpkin Seeds
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
salt, table
pumpkin, raw
spices, cinnamon, ground
spices, ginger, ground
oil, olive, salad or cooking
honey
Directions:
Preheat your oven to 300 degrees F. Spread out clean pumpkin seeds onto a lined, rimmed baking sheet (I like to use a Silpat).
Place into the preheated oven for 20 minutes, stirring halfway through.
Remove and place into a small bowl or cup.
In another small bowl, combine 2 tablespoons dark brown sugar, salt, pie spice, cinnamon and ginger.
Stir to combine.
Once seeds are dried in the oven, heat the olive oil in a skillet over high heat.
Add in the pumpkin seeds, remaining one tablespoon dark brown sugar and honey.
Stir constantly until the sugar thickens, about 45 seconds to a minute.
Remove to a large bowl and top with the sugar/spice mixture.
Toss to coat, and then spread back out onto the lined baking sheet to cool.
Serve.
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, brown
salt, table
pumpkin, raw
spices, cinnamon, ground
spices, ginger, ground
oil, olive, salad or cooking
honey
Directions:
Preheat your oven to 300 degrees F. Spread out clean pumpkin seeds onto a lined, rimmed baking sheet (I like to use a Silpat).
Place into the preheated oven for 20 minutes, stirring halfway through.
Remove and place into a small bowl or cup.
In another small bowl, combine 2 tablespoons dark brown sugar, salt, pie spice, cinnamon and ginger.
Stir to combine.
Once seeds are dried in the oven, heat the olive oil in a skillet over high heat.
Add in the pumpkin seeds, remaining one tablespoon dark brown sugar and honey.
Stir constantly until the sugar thickens, about 45 seconds to a minute.
Remove to a large bowl and top with the sugar/spice mixture.
Toss to coat, and then spread back out onto the lined baking sheet to cool.
Serve.