Caramelized pumpkin seeds
- 100 g water
- 100 g sugar
- 100 g pumpkin seeds
- winter spice powder
the recipe
- salt & citric acid
Mix the water with the sugar and bring this to a boil. Then add the pumpkin seeds and let it simmer for a couple of minutes.
Now drain the pumpkin seeds and spread them on a metal tray. Let it airdry for 30 minutes.
After that heat up some frying oil till the temperature is 160 °C (320 °F) and deep fry the pumpkin seeds. Add all the seeds at once and just keep on stirring till your happy with the colour. Do be sure you take them out when they have a light golden colour. If they burn the flavour gets super bitter.
Now spread them on a tray and directly season them with some of the spice powder, salt and just a touch of citric acid. Mix it well and let it cool down for a couple of minutes.
Then place the seeds on a kitchen paper to remove any excess oil. If you directly do this the seeds will stick to the paper because the sugar is still soft and hot.
