Cinnamon and ginger caramelized pumpkin seeds –Hey y’all! Today we’re diving into a deliciously spiced treat that’s perfect for snacking or adding a crunchy topping to your favorite dishes. It’s time to satisfy your cravings with some Cinnamon and Ginger Caramelized Pumpkin Seeds. Trust me, once you try these, you’ll be hooked!
Cinnamon and Ginger Caramelized Pumpkin Seeds
Check out how these tasty morsels come together. You won’t believe how easy it is to elevate pumpkin seeds into a sweet, crunchy delight.
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Ingredients
- 1 cup raw pumpkin seeds (pepitas)
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 tablespoon butter
- 1 tablespoon water
Instructions
- Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to keep your seeds from sticking.
- In a small pot over medium heat, combine the sugar, cinnamon, ginger, salt, butter, and water. Stir continuously until the mixture begins to bubble and the butter is fully melted, about 2 minutes.
- Add the pumpkin seeds to the pot, stirring until they are evenly coated with that sweet, spicy goodness.
- Spread the pumpkin seeds in a single layer on the prepared baking sheet. Bake them in the oven for about 10 to 15 minutes, or until they are golden brown. Remember to stir them halfway through to ensure even cooking.
- Once they’re done, remove them from the oven and allow them to cool. As they cool, they’ll become even crunchier.
- Once cooled, you can store these treats in an airtight container. They make a great snack on their own or can be tossed on salads, yogurt, or just about anything that could use a little crunch!
This Cinnamon and Ginger Caramelized Pumpkin Seeds recipe is not only delicious, but it embodies the spirit of comfort food. Embrace the flavors and share this with your friends and family. It’s a simple way to bring joy to the table! Enjoy, y’all!
