Pumpkin seeds with maple syrup
Votes: 1
Time: 25 min.
Pumpkin pie spice adds flavor not only to the latte but also to these pumpkin seeds, which are roasted very quickly. Although they're mixed with a spoonful of brown sugar and maple syrup for added flavor, they're kept from being overly sweet thanks to the spicy Hungarian paprika, which imparts a smoky flavor.
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:
- 2 cups raw pumpkin seeds
- 2 tablespoons melted butter
- 1 tbsp. maple syrup
- 1 tbsp. l. brown sugar
- 2 tsp pumpkin pie spices
- 1 teaspoon coarse salt
- 1/2 tsp hot paprika
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Cooking the dish according to the recipe:
- Preheat oven to 150°C. Line a baking sheet with parchment paper.
In a large bowl, combine pumpkin seeds with melted butter and maple syrupuntil they are completely covered with this mixture.
In a separate small bowl, combine brown sugar, pumpkin pie spice, salt, and paprika. Sprinkle this mixture over the pumpkin seeds and mix well. Arrange the seeds in a single layer on the prepared baking sheet. - Toast, stirring halfway through and rotating the pan, until golden brown, about 20 minutes. Serve warm or at room temperature.
Exit: 2 tbsp.
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