- 1 1/2 to 2 cups pumpkin seeds (pepitas, hulled)
- 1/3 cup sugar
- 2 tablespoons water (or orange juice)
- Optional: 1/2 teaspoon cinnamon (ground)
- 1 dash salt (fine sea, to taste)
- Preheat oven to 375 F. Line a large baking sheet with parchment paper, foil, or a silpat mat and set it aside. Meanwhile, in a large frying pan over medium-high heat, toast the seeds, stirring frequently, until they puff up a bit, about 3 minutes. Set seeds aside.
- In a large bowl, combine sugar and water or orange juice, and cinnamon, if you like. Stir until sugar dissolves. Add seeds and toss thoroughly to coat them evenly.
- Spread seeds on the lined baking sheet in as much of a single layer as possible. Bake in the oven until the sugar is caramelized and seeds are turning a medium brown. Watch them carefully; they go from candied to burnt quite quickly. Start checking them at about 10 minutes and every 2 minutes after that.
- Let seeds sit until cool. You will need to break them apart a bit as you take them off the sheet. Store in an airtight container for up to 2 weeks.
|Nutritional Guidelines (per serving)|
|Total Fat||31 g|
|Saturated Fat||5 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||9 g|