Candied pumpkin seeds
Votes: 1
Time: 40 min.
Candied pumpkin seeds - a detailed recipe.
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:
- 3 cups toasted pumpkin seeds
- 1/2 cup caramel sauce or boiled condensed milk with sugar
- 1 cup brown sugar
- 1 teaspoon cinnamon extract
- 1/2 tsp cayenne pepper
- 1 cup almonds, chopped
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Cooking the dish according to the recipe:
- Lightly coat a baking sheet with cooking spray.
In a large skillet, melt the caramel sauce and sugar over low heat. Once dissolved, stir in the cinnamon extract and cayenne pepper. Continue cooking until the mixture reaches 160°C (325°F).Melted sugar is very hot. Use extreme caution when handling it.. - Mix with pumpkin seeds until completely coated. Spread the glazed seeds on a baking sheet and sprinkle with chopped almonds. Break up the seeds with a wooden spoon and let cool until cool.
Exit: 4 tbsp.Culinary advice
If using raw pumpkin seeds, rinse and peel them. Place them on a baking sheet lightly coated with cooking spray in a preheated oven at 120°C (250°F). Bake the seeds for about 1 hour, stirring every 15 minutes. The seed will remain inside the shell, but the shell will also be edible.
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