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Candied Pumpkin Seeds

Candied Pumpkin Seeds

10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 cup pumpkin seeds, fresh, rinsed & dry
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper (optional)
Pinch of ground cloves
Pinch of ground nutmeg
1/4 cup water
1/2 cup sugar granular
2 Tbsp butter
1/2 Tbsp molasses
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Let's Make It
Preheat oven to 450°F. Spread pumpkin seeds in a single layer on a rimmed baking sheet. Toast in oven until SLIGHTLY darkened & fragrant, approx. 5 min or until popping sound slows down, (watch it.)
Meanwhile, line baking sheet with parchment or cling wrap or silpat mat (something that keeps the candy from sticking). Stir together cinnamon, ginger, cayenne, cloves, & nutmeg in small bowl, set aside.
Pour 1/4 cup water into small heavy bottom saucepan. Add sugar & butter. Cook over medium-high heat, stirring until sugar in just dissolved and syrup is clear. Continue to cook, without stirring, until mixture registers 300 degrees F on a candy thermometer.
Immediately remove from heat. Gently stir in spices & add that glop of molasses. Add pumpkin seeds, stirring just to coat.
Working quickly, pour mixture onto lined baking sheet. Spread into an even layer with a spoon or spatula. Let cool completely. Break into pieces. ENJOY!!!
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