It’s the time of year where I crave comforting foods and spiced/toasted flavours. I love roasting my own nuts and seeds and this is my favourite lazy way to make “candied” seeds for snacking on. These are even great on salads or squash soups.
You get crunch from the toasted pumpkin seeds, sweetness and crackly crumble from the brown sugar, warm spices and the perfect hint of salt to balance it all out.
This is not a proper way to work with sugar or candy anything – so no worries about candy thermometers and balancing temperature. Just a lovely crunchy treat that you can throw together any time.
What you need:
- 2 cups unsalted pumpkin seeds, toasted
- 1/2 cup brown sugar
- 1 tbsp butter
- 1 tsp pumpkin spice
- 1/4 tsp salt
- 2 tbsp water
- In a pan place all ingredients except for pumpkin seeds into a pan. Slowly dissolve sugar and let thicken and bubble slightly. You just want to see all of the sugar granules dissolve, and the mixture will be syrupy.
- Once sugar is ready, remove from heat and add pumpkin seeds. Toss to coat.
- Pour out pumpkin seed mixture onto a parchment lined baking sheet, using a spatula to spread it into an even layer. Be careful! Hot sugar is hot. Let cool.
- Once cool break apart with your hands into little clusters. Store in an airtight container or just eat it all!
Enjoy! Feel free to mix it up with your favourite spices or nuts/seeds, even a pinch of cayenne will brighten these up!