Maple-Glazed Pumpkin Seeds with Bourbon
Votes: 1
Time: 1 hour 35 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 423, total fat 18 G., saturated fats 2 G., proteins 6 G., carbohydrates 54 G., fiber 3 G., cholesterol 0 mg, sodium 24 mg, sugar 31 G.
Calories 423, total fat 18 G., saturated fats 2 G., proteins 6 G., carbohydrates 54 G., fiber 3 G., cholesterol 0 mg, sodium 24 mg, sugar 31 G.
Add a sweet maple note to classic roasted pumpkin seeds, and a splash of bourbon makes them the perfect adult snack. The recipe below details how to dry the seeds directly from the pumpkin. So don't throw them away when you're preparing your pumpkin this fall. You've never tasted anything like this before!
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.
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:
- 1/4 cup olive oil
- 1 medium pumpkin (about 4.5 kg)
- 0.5 cups bourbon
- 0.5 tbsp. maple syrup
- Protein of 1 large egg
- Cooking spray to spray the foil
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Cooking the dish according to the recipe:
- Preheat oven to 175°C. Grease a parchment-lined baking sheet with olive oil.
- Cut a 25cm (10 in) circle out of the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and into a bowl. Separate the seeds from the stringy pulp, then rinse them in a colander under cold water. Shake the seeds to remove excess water (do not try to dry the seeds with paper towels; the paper will stick).
- Spread the seeds in a single layer on the prepared baking sheet and bake until they begin to dry out, about 30 minutes.
- Meanwhile, pour the bourbon into a small saucepan, place over high heat, and cook until slightly reduced, 1-2 minutes. Add the maple syrup and cook until slightly thickened and reduced to about 1/4 cup, another 3-5 minutes.
- Whisk the egg whites in a medium bowl until foamy. Add the pumpkin seeds and stir to coat evenly. Add the bourbon-maple syrup mixture and stir again to coat evenly.
- Line a clean baking sheet with foil and spray with cooking spray. Spread the seeds on the prepared baking sheet and continue baking until caramelized, another 25-30 minutes. Cool and serve.
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