Candied Pumpkin Seeds(Or Pecans) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 10 |
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A great little recipe adapted from Southern Living magazine. These are sweet, so you might want to reduce the sugar a little, starting at 1/3 cup. Ingredients:
2 cups raw pumpkin seeds (or pecan halves) |
1/3-1/2 cup granulated sugar |
1/3-1/2 cup firmly packed brown sugar |
1 tablespoon paprika |
3/4 teaspoon salt |
3 tablespoons fresh orange juice |
Directions:
1. Cook pumpkin seeds in a medium skillet over medium heat, stirring often, about 8-10 minutes or till puffed(don't brown). Watch closely so the don't brown. Move to a bowl.
2. Combine sugar, brown sugar, paprika and salt. Set aside.
3. Toss pumpkin seeds with orange juice. Stir in sugar mixture, tossing to coat. Spread in a single layer on wax paper lined jelly roll pan(or cookie sheet).
4. Bake at 350*F. for 6 minutes, stirring once. Cool in pan on a wire rack 30 minutes. Store in an airtight container up to 2 days.
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