Salted Caramel Pumpkin Seeds

Salted Caramel Pumpkin Seeds

There is so much to love about fall… the fresh, brisk air, snuggling up inside a big warm sweater, the crunch of crisp leaves under your boots, and of course… digging your whole forearm into a giant orange squash, grabbing the guts of it, and making ‘em into a delicious snack!

Pumpkin carving is a great fun fall tradition and toasting up the pumpkin seeds with new flavors is the best part! Because what’s a better way to admire your newly carved masterpiece than by stuffing your face with it’s insides?

Pumpkin Seeds Recipe

For these scrumptious seeds (which pup liked too), I combined my love of sweet and salty by making a buttery salted caramel mixed with cinnamon, ginger and nutmeg. If I could bathe in those spices, I tell ya…

If you’ve got some seeds leftover, give these a whirl! They taste totally decadent and make your home smell amazing!

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Salted Caramel Pumpkin Seeds

Yield: Makes 2 cups

Ingredients:

3 tablespoons granulated sugar

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground nutmeg

2 cups raw pumpkin seeds, rinsed and pat dry

Nonstick cooking spray

1 tablespoon butter

1 tablespoon each, brown sugar and granulated sugar

1/2 teaspoon salt

Directions:

Preheat oven to 300 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, mix sugar, cinnamon, ginger and nutmeg. Add seeds and toss to coat evenly. Spread on the baking sheet and spray with cooking spray. Bake seeds until lightly golden, 20 to 25 minutes.

Melt butter in a large nonstick skillet over medium heat. Stir in sugars and salt; cook until deep golden brown, 1-2 minutes. Reduce heat to low and stir in seeds; coat with buttery caramel mixture and cook an additional minute. Remove from heat and let cool before serving.

Enjoy!

      

25 Responses to “Salted Caramel Pumpkin Seeds”

  1. #
    1
    Laura (Tutti Dolci) — November 7, 2012 @ 6:34 am

    Love the idea of salted caramel with my pumpkin seeds!

  2. #
    2
    london bakes — November 7, 2012 @ 7:54 am

    Salted caramel pumpkin seeds? Genius!

  3. #
    3
    Chung-Ah | Damn Delicious — November 7, 2012 @ 9:27 am

    Amazing! I could snack on these all day!

  4. #
    4
    Sylvie @ Gourmande in the Kitchen — November 7, 2012 @ 10:08 am

    What a fantastic idea, the salty sweet taste of salted caramel is a natural for pumpkin seeds!

  5. #
    5
    Elizabeth@ Food Ramblings — November 7, 2012 @ 1:23 pm

    Amazing idea!

  6. #
    6
    Paula — November 7, 2012 @ 1:35 pm

    Looking mighty irresistible!

  7. #
    7
    Jessica@AKitchenAddiction — November 7, 2012 @ 2:19 pm

    What a brilliant idea!

  8. #
    8
    Anna @ Crunchy Creamy Sweet — November 7, 2012 @ 3:25 pm

    Oh yumm! Love this idea!

  9. #
    9
    Jen @ The Scrumptious Pumpkin — November 7, 2012 @ 4:35 pm

    So smart – no question salted caramel would taste amazing with toasted pumpkin seeds! Great idea – I can’t wait to try this :)

  10. #
    10
    Katrina @ Warm Vanilla Sugar — November 7, 2012 @ 7:37 pm

    These sound lovely! What a great way to roast pumpkin seeds :)

  11. #
    11
    Kitcheninspirations — November 7, 2012 @ 8:29 pm

    You caught my attention with the salted caramel and then you went ahead and added those wonderfully warm and comforting spices. This is really clever. I am very sorry that I didn’t have a pumpkin this year. I’ll book mark for next year.

  12. #
    12
    Erin @ Dinners, Dishes, and Desserts — November 7, 2012 @ 9:12 pm

    Darn it, I need to get more pumpkin seeds!

  13. #
    13
    A SPICY PERSPECTIVE — November 8, 2012 @ 1:25 pm

    The perfect fall snack! :)

  14. #
    14
    Audra — November 8, 2012 @ 3:23 pm

    Georgia what a wonderful idea! I adore anything salted caramel so these would likely be my favorite thing!

  15. #
    15
    Joanne — November 8, 2012 @ 3:46 pm

    I’m thinking if I made these…would devour the whole batch in one sitting. utterly delicious!

  16. #
    16
    The Squishy Monster — November 9, 2012 @ 1:30 am

    This is a beautiful thing…reincarnation of a dead pumpkin put to good use!!

  17. #
    17
    Kiran @ KiranTarun.com — November 10, 2012 @ 7:43 am

    I’m making this as soon as I return back to Orlando :D

  18. #
    18
    Val — November 10, 2012 @ 8:05 pm

    Oh how I wish I had some pumpkin seeds left….I’d make this right now.

  19. #
    19
    Magic of Spice — November 11, 2012 @ 1:47 am

    What a delightful idea! I just love trying new ways to enjoy these :)

  20. #
    20
    Maureen | Orgasmic Chef — November 11, 2012 @ 2:36 pm

    salted caramel and yummy pumpkin seeds – how much better could it get?

  21. #
    21
    Erin @ Texanerin Baking — November 11, 2012 @ 7:48 pm

    Caramel and pumpkin seeds?! Well that’s genius. And more doggie pictures, please! :)

  22. #
    22
    The Food Hound — November 12, 2012 @ 9:20 pm

    Yum yum yum! While my pumpkin is still sitting on my porch, there is a lovely bag of seeds sitting at Trader Joe’s, and they shall be salted and caramel’d per your suggestion! Yay!

  23. #
    23
    Jennifer — October 27, 2013 @ 5:55 pm

    OMG – these are delicious! I made a half recipe, and they are so, so good!

  24. #
    24
    Sam Leung — October 31, 2013 @ 7:30 pm

    Am definitely going to try this one, sounds delicious, looks delIcious MUST BE DELICIOUS !

  25. #
    25
    Maggie — November 1, 2013 @ 11:41 am

    Absolutely delicious! The spices really added a depth of flavor!

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