Just in time for Halloween!
This one, I bring to you DIRECT from the food network.
Carmelized Pumpkin Seeds
1/2 cup butterscotch caramel sauce
1 cup brown sugar
1 teaspoon cinnamon extract
1/2 teaspoon cayenne pepper
3 cups pumpkin seeds, roasted
1 cup almonds, crushed
Lightly coat baking sheet with cooking spray and set aside.
In a large skillet, slowly melt the caramel sauce and sugar. When melted stir in cinnamon extract and cayenne. Continue cooking until mixture reaches a temperature of 310 degrees F. Stir in pumpkin seeds until completely coated. Spread caramelized seeds onto the baking sheet and sprinkle with crushed almonds. Separate seeds with wooden spoon until cooled.
You can purchase Pumpkin Seeds already roasted. If you are using seeds from a fresh pumpkin, clean and rinse them, then place them on a cooking sheet and spray with cooking spray. Roast for 1 hour at 250 degrees. Stir them every 15 minutes. The actual seed is inside the hull. The hull is edible.
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