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Ingredients
- 1/2 cup butterscotch caramel sauce
- 1 cup brown sugar
- 1 teaspoon cinnamon extract
- 1/2 teaspoon Cayenne pepper
- 3 cups pumpkin seeds, roasted
- 1 cup almonds, crushed
Details
Servings 4
Preparation
Step 1
Lightly coat baking sheet with cooking spray and set aside
In a large skillet, slowly melt the caramel sauce and sugar. When melted stir in cinnamon extract and Cayenne. Continue cooking until mixture reaches a temperature of 310°. Stir in pumpkin seeds until completely coated. Spread caramelized seeds onto the baking sheet and sprinkle with crushed almonds. Separate seeds with wooden spoon until cooled.
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