Spiced Pumpkin Seeds with Brown Sugar

Votes: 1

Time: 1 hour 35 minutes
Complexity: easily
Quantity: 2 tbsp.

Nutritional value per serving:

Serving size: 1 of 8
Calories 224, total fat 19 G., saturated fats 5 G., proteins 10 G., carbohydrates 8 G., fiber 2 G., cholesterol 8 mg, sodium 19 mg, sugar 5 G.

Leftover pumpkin seeds can be used not only for drying and roasting, but also for making a delicious pumpkin pie-flavored snack. Thoroughly rinse them to remove any remaining pulp and toast them in the oven, tossing them with butter, brown sugar, and pumpkin pie spice. The brown sugar will harden onto the seeds in the oven, coating them with a fragrant, savory caramel crust.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups raw pumpkin seeds (from one large pumpkin)
1/4 cup dark brown sugar
2 tablespoons unsalted butter, melted
2 tsp pumpkin pie spice
A pinch of coarse salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pumpkin seed, brown sugar, butter, pumpkin pie spice

Cooking the dish according to the recipe:

Preheat oven to 150°C.
Place the pumpkin seeds in a colander and rinse off any remaining pulp.

Place the seeds on a baking sheet with sides and dry in the oven for 30-45 minutes.
In a medium bowl, toss pumpkin seeds with sugar, butter, pumpkin pie spice, and salt until evenly coated.
Return the seeds to the baking sheet, spread them out and bake for about 35 minutes.
Let cool, then break apart any stuck pieces and serve.

Categories:

recipe / Gluten-free dishes / Low sodium content / Calorie content of prepared meals / Quick snacks / Appetizers / Snacks / Food Network - recipes

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