Candied Pumpkin Seeds

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Candied Pumpkin Seeds

Recipe from: Chef Lanny Lancarte, II

 

2 cups raw pumpkin seeds*

1/2 cup granulated sugar

1/2 cup firmly packed light brown sugar

1 TB paprika

3/4 tsp. salt

3  TB fresh orange juice

 

Cook pumpkin seeds in a medium nonstick skillet over medium heat, stirring

often,

8 to 10 minutes or until puffed. (Do not brown.) Transfer to a medium bowl.

 

Combine granulated sugar and next 3 ingredients.

 

Toss pumpkin seeds with orange juice. Stir in sugar mixture, tossing to coat.

Spread

in a single layer on a parchment paper lined `0 " x 15 " jelly roll pan.

 

Bake at 350° F., for 6 minutes, stirring once. Cool in pan on a wire rack 30

minutes.

 

Store in an airtight container up to 2 days.

 

*Note: 2 cups pecan halves may be substituted. Cook as directed, until

lightly toasted.

(Pecans will not puff.)

 

Makes about 4-3/4 cups.