When you use a lot of pumpkin puree you are going to wind up with a lot of pumpkin seeds so here is the third pumpkin seed recipe of the season! There are plenty of things I could suggest you put these candied pumpkin seeds on top of, but truth be told, I think you are just going to want to eat them plain and they’ll be gone almost as fast as you can make them.
First, you are going to want to toast your pumpkin seeds by mixing 1/4 tsp of vegetable oil to 1 cup of pumpkin seeds and toasting them on a baking sheet for 12 minutes at 350°F. Once they are done and cooled, you can use them in the recipe.
- 1 cup rosted pumpkin seeds
- 1 tbsp vegetable oil
- 2 tbsp brown sugar
- pinch of salt
Cover a baking sheet with aluminum foil and set aside. Place vegetable oil and brown sugar in a non-stick sauté pan on medium heat. Consistently stir with wooden spoon until sugar melts and looks like the picture below. *hint* This will happen pretty quickly and you are going to want to have your seeds ready so you don’t burn your sugar. If you do burn the sugar, immediately remove from heat. You can line a bowl with aluminum foil to discard burnt sugar, but you should never toss directly into the trash for threat of fire or toss down the sink because the sugar will harden on a cold surface. Also, if you experience a sugar fire, do not use water to extinguish. Use baking soda instead.
Once you have reached melting, immediately add pumpkin seeds. Coat seeds quickly and remove from heat. Using your spoon, either create small clusters of seeds or spread a flat layer of seeds a baking sheet covered with wax paper. Sprinkle your pinch of salt over the seeds and let cool before eating as the sugar will still be extremely hot. Enjoy!