Caramelised Pumpkin Seeds

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By Darren Purchese

Not just for desserts these crunchy seeds can even top salads. Great for adding texture to a dish and simple to make too. You can substitute these seeds for something else similar such as sunflower seeds or even cocoa nibs.

 

Time

0

hour

30

minutes

Degree of Difficulty

Easy

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Ingredients

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80 ml water
130g caster sugar
1tsp glucose
150g pumpkin seeds
1

Preheat your oven to 190°C or 170°C fan forced. Place the water and sugar into a medium sized saucepan and bring the syrup to a boil, stir gently to dissolve the sugar before adding the glucose. Add the seeds and cook for a minute before draining the syrup reserving the seeds. Place the seeds onto a baking tray lined with baking paper and cook for 10 minutes or until the seeds are glossy and crisp. Remove from the oven and leave to cool down. When the seeds are still warm but not hot, use your hands to separate them to stop them sticking together. Store the seeds in a sealed container until ready to use.

 

 

 

1
0 hours 0 minutes

Preheat your oven to 190°C or 170°C fan forced. Place the water and sugar into a medium sized saucepan and bring the syrup to a boil, stir gently to dissolve the sugar before adding the glucose. Add the seeds and cook for a minute before draining the syrup reserving the seeds. Place the seeds onto a baking tray lined with baking paper and cook for 10 minutes or until the seeds are glossy and crisp. Remove from the oven and leave to cool down. When the seeds are still warm but not hot, use your hands to separate them to stop them sticking together. Store the seeds in a sealed container until ready to use.

 

 

Recipe Tags pumpkin