Description
Sweet and salty, and a fun spin on a classic family recipe. Dried pumpkin seeds covered in caramel and sprinkled with Himalayan salt is a tasty snack to enjoy and share. While making fond memories and enjoying tradition, make time to try this yummy snack.
Ingredients
- 2 cups Pumpkin Seeds
- ½ cups Caramel
- 1 Tablespoon Himalaya Salt
Preparation
Evenly spread pumpkin seeds on a large baking sheet covered with parchment paper.
The caramel at room temperature is usually a bit thick to pour over the seeds, so heat the caramel in a glass measuring cup for about 10–15 seconds in the microwave.
With the help of a kitchen spoon, start pouring caramel over the pumpkin seeds, making sure it’s evenly distributed in a thin layer over the seeds. Sprinkle with salt.
Bake at 350ºF for 8–10 minutes. Let cool for 10 minutes and start breaking into bite-sized pieces.
