Pumpkin seed grill – a detailed recipe cooking. 
Photo of the dish: Тара ДоннTime: 1 hour. 15 minutes. Recipes use volumetric containers volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 200 gr. peeled pumpkin seeds
- 1 tsp vegetable oil, plus more to cover
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 600 gr Sahara
- 340 ml. water
Recipes with similar ingredients: pumpkin seed, cayenne pepper ground, cinnamon, syrup
Recipe preparation:
- Place the oil and seeds in a pan and set to moderate high fire. Stir the seeds, constantly tossing the pan. You feel the aroma and hear some of the seeds start crack during frying, it will take 4 to 5 minutes. Pour the seeds into a small bowl, add cayenne pepper, cinnamon and salt and mix.
- Place a silicone baking mat on a sheet. Place 3 liters. stewpan in a large cast iron skillet. Add sugar and water to stew-pan and cook over high heat, stirring occasionally wooden spoon until the mixture comes to a boil. Shuffle cover and cook for 3 minutes. Open, reduce heat to medium and cook until sugar turns light amber, about 25 minutes Remove from heat and mix with a mixture of pumpkin seeds. This will significantly reduce the temperature of sugar, so do it quickly. After mixing evenly, lay the mixture on prepared rug. Using a spatula, smooth into a thin layer. You will need to work quickly, pouring and distributing the mixture in a baking sheet. Refrigerate completely, approximately 30 minutes, and then break into pieces. Store roasting in an airtight container for up to 2 weeks. Exit: 670 gr.
