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Candied Pumpkin Seeds
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
1
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.)
2
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.
3
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.
4
Immediately remove from heat. Gently stir in spices & add that glop of molasses. Add pumpkin seeds, stirring just to coat.
5
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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