Candied pumpkin seeds – a detailed recipe cooking. 
Time: 40 мин. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 tbsp. fried pumpkin seeds
- 1/2 tbsp. caramel sauce or boiled condensed milk with sugar
- 1 tbsp. brown sugar
- 1 tsp cinnamon extract
- 1/2 tsp cayenne pepper
- 1 tbsp. ground almonds
Recipes with similar ingredients: pumpkin seed, dolce de cream leche, condensed milk, brown sugar, ground cayenne pepper, cinnamon almonds
Recipe preparation:
- Lightly apply a cooking spray to the pan. Melt caramel sauce and sugar in a skillet over low heat. At When dissolved, add cinnamon extract and cayenne pepper. Keep going cook until the mixture reaches a temperature of 160 ° C. Melted sugar is very hot. Use extreme caution when handling it.
- Mix with pumpkin seeds until fully coated. Lay out glazed seeds on a baking sheet and sprinkle chopped almonds. Separate the seeds with a wooden spoon and Leave to cool. Exit: 4 tbsp.
Culinary advice
If you use raw pumpkin seeds, rinse and peel them. Place on a baking sheet lightly coated with spray preheated oven to 120 ° C. Bake the seeds for about 1 hour and mix every 15 minutes The sunflower seed will remain inside peel, but also the peel will become edible.
