Sunday, October 1, 2017

Hello Ѽctober

 Caramelized pumpkin seeds

pumpkin emoticon
  • 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 do not stick to the pan. When they start to pop and peel, take one out and taste it (make sure it’s cool enough first so you don’t burn your tongue). If it’s crunchy it’s done and if it’s not let them cook for a few more minutes. 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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