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Candied Pumpkin Seed Topping
Candied pumpkin seeds to top off cake.
Course
Dessert
Cuisine
American
Prep Time
1
minute
minute
Cook Time
5
minutes
minutes
Servings
12
Calories
11
kcal
Author
Robin Gagnon
Ingredients
⅓
cup
pumpkin seeds
raw shelled
1
pinch
of Kosher salt
½
tbs.
Light brown sugar
Instructions
Toast the seeds over med-high heat.
Once seeds are nicely toasted, add the salt & brown sugar.
Stir until sugar is melted, then dump the seeds onto a plate to cool.
Notes
*Once seeds are cooling on plate, I make the caramel glaze in same pan.
Nutrition
Calories:
11
kcal
|
Sodium:
3
mg
|
Potassium:
14
mg
|
Iron:
0.2
mg