Nut-Free Candied Pumpkin Seed Topping
This delightful nut-free candied pumpkin seed topping adds a crunchy, sweet element to salads, desserts, or yogurt. Perfect for those with nut allergies, it's both simple to make and irresistibly tasty.
Cuisine: American
Cooking time: 30 minutes
Serves: 4
Ingredients
- 2 cups raw pumpkin seeds
- 1 cup granulated sugar
- 1/2 cup water
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- 1. In a medium saucepan, combine the sugar and water over medium heat, stirring until the sugar dissolves.
- 2. Once the sugar is dissolved, add the pumpkin seeds, vanilla extract, cinnamon, and salt to the saucepan, stirring to coat the seeds evenly.
- 3. Continue cooking the mixture on medium heat, stirring frequently, until the liquid thickens and begins to caramelize, about 10-15 minutes.
- 4. Prepare a baking sheet by lining it with parchment paper. Once the pumpkin seeds are well-coated and the mixture is sticky, pour them onto the prepared baking sheet.
- 5. Spread the seeds in an even layer and let them cool completely before breaking them apart and using as a topping.
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