Best 3 Caramelized Pumpkin Seeds Recipes
Caramelized pumpkin seeds are a delicious and healthy snack that can be made in the comfort of your own kitchen. This delightful treat is perfect for fall gatherings, Halloween parties, or as a crunchy addition to your favorite salads and yogurt bowls. With just a few simple ingredients and a little bit of time, you can create a sweet and satisfying snack that is sure to impress your family and friends. So grab your pumpkins and let's get started on making the best caramelized pumpkin seeds you've ever tasted!
Here are our top 3 tried and tested recipes!
CARAMELIZED SPICY PUMPKIN SEEDS
These pumpkin seeds are both sweet and spicy at the same time. They have much more flavor than any other pumpkin seeds.
Provided by Theresa
Categories Appetizers and Snacks Nuts and Seeds Pumpkin Seed Recipes
Time 35m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 117.2 calories, Carbohydrate 16.6 g, Fat 4.8 g, Fiber 0.7 g, Protein 3 g, SaturatedFat 0.8 g, Sodium 584.9 mg, Sugar 7.8 g
CARAMELIZED PUMPKIN SEEDS
I made these several years ago & really liked them, so every time I can my pumpkin in the fall, I do these. I store in the freezer & eat as a snack.
Provided by Peggi Anne Tebben
Categories Other Snacks
Number Of Ingredients 4
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.
ROASTED BUTTERNUT SQUASH SALAD WITH CARAMELIZED PUMPKIN SEEDS
We had left over roasted butternut squash one night, so I threw it on a salad and topped it with cheese. My family loved it! Since then we added caramelized pumpkin seeds (my brother's idea) and a homemade dressing. -Nicole Sadowsky, Rancho Santa Fe, California
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Place squash in a greased 15x10x1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 400° for 30-35 minutes or until tender, stirring occasionally. In a large bowl, combine spinach and cheese; set aside., In a large dry skillet, heat pumpkin seeds over medium heat for 4-6 minutes or just until seeds are golden brown, stirring constantly. Reduce heat to low. Add oil to seeds; toss to coat. Stir in the brown sugar, vinegar and salt. Cook and stir until brown sugar is melted and seeds are coated. Cool on waxed paper., In a small bowl, whisk dressing ingredients. Drizzle over spinach mixture; toss to coat. Transfer to a serving platter. Top with squash; sprinkle with pumpkin seeds.
Nutrition Facts : Calories 218 calories, Fat 12g fat (3g saturated fat), Cholesterol 6mg cholesterol, Sodium 486mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
Tips:
- Choose the right pumpkin seeds: Look for raw, unsalted pumpkin seeds. Avoid pre-seasoned or roasted seeds, as they may not caramelize properly.
- Roast the seeds before caramelizing them: Roasting the seeds helps to bring out their flavor and make them more crispy.
- Use a heavy-bottomed saucepan: A heavy-bottomed saucepan will help to distribute the heat evenly and prevent the seeds from burning.
- Cook the seeds over medium heat: Medium heat will help to prevent the seeds from burning and allow them to caramelize slowly and evenly.
- Stir the seeds frequently: Stirring the seeds frequently will help to prevent them from sticking together and burning.
- Add the sugar and spices gradually: Adding the sugar and spices gradually will help to prevent the seeds from becoming too sweet or spicy.
- Watch the seeds closely: Caramelized pumpkin seeds can burn quickly, so it's important to watch them closely and remove them from the heat as soon as they are done.
Conclusion:
Caramelized pumpkin seeds are a delicious and nutritious snack that can be enjoyed by people of all ages. They are a good source of protein, fiber, and healthy fats. Caramelized pumpkin seeds can be made with a variety of different spices and flavors, so you can easily find a recipe that suits your taste. Whether you enjoy them as a snack, a topping for salads or yogurt, or even a crunchy addition to baked goods, caramelized pumpkin seeds are a versatile and tasty treat that you're sure to love.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
