Candied Pumpkin Seeds
Remember the other night when I carved that pumpkin on a Saturday mid-November?
Yeah that crazy Skinny Minnie social life right? 😛
Anyway, so the plan was to get the pumpkin seeds for a pumpkin seed cook off at work. I ended up getting extremely sick and missed yesterday, so now I’m stuck with all these pumpkin seeds.
I did want to share the recipe though! They are a crunchy, tasty delight!
Warning: these aren’t exactly the Skinniest of recipes.. more a little bonus treat. They do have sugar, but they are so yum!
Here’s what you’ll need:
- 1 1/2 cups raw pumpkin seeds
- 4 Tablespoons of coconut oil
- 3 Tablespoons of pure maple syrup
- 1/4 cup brown sugar
- 1-2 teaspoons of cinnamon
Serves 9- One serving is 1 oz of pumpkin seeds
When you use the pumpkin seeds you want to make sure they are clean from any pumpkin pulp. I actually rinsed mine off, removed all of that and put them on a sheet pan overnight to let the sticky stuff dry off.
Melt the coconut oil (takes about 1 minute in the microwave), and add to a small mixing bowl. Add the maple syrup and brown sugar. Mix until combined. It will be a thick gelatinous caramel like consistency.
Add the pumpkin seeds and toss, fully coating each. I add the cinnamon here 🙂
Place on a baking sheet (line with parchment paper). Place in the oven on 300 degrees Fahrenheit for 1 hour.
Toss once or twice while they are baking.
Let them cool on the countertop, they will become like hard candy when cooled! Delicious 🙂
I especially liked when they were in clumps. It was like pumpkin seed clusters or bark.
HOWEVER, it actually tastes like Caramel Corn Popcorn! Sorry for this but— OMG!
MACROS: 210 calories, 16.6g fat, 12.7 carbs, (1g fiber, 8.1 g sugar), 5.6 g protein per 1 oz
I placed into small sandwich bags for portion control 🙂
XOXO With a Cherry On Top,