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

DIRECTIONS

1.) Lightly coat baking sheet with cooking spray and set aside.

2.) In a large skillet, slowly melt the caramel sauce and sugar. When melted stir in cinnamon extract and cayenne.

3.) Continue cooking until mixture reaches a temperature of 310 degrees F.

4.) Stir in pumpkin seeds until completely coated. Spread caramelized seeds onto the baking sheet and sprinkle with crushed almonds.

5.) Separate seeds with wooden spoon until cooled.

 

INGREDIENTS

1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
1 pinch salt

 

DIRECTIONS

1.) Preheat oven to 300 degrees F (150 degrees C).

2.) Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.