Recipe by Tom
"Delicious way to make sweet pumpkin seeds with a strong honey base."
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raw pumpkin seeds
My kids went to town on these. I followed as instructed but scaled the recipe down to suit 1-1/2 cups of fresh seeds. Step #3 I put in for the 1st 20 minutes, which was fine, but barely got threw to the next 20 minutes as they were getting brown fast. So I pulled them out and dusted with the sugar, but noticed they were still browning really fast, so I stayed at the oven door and stirred every few minutes or so to keep them from burning. I removed them from the oven at about 5 minutes left from finishing the 2nd part of the 20 minutes stated in step #3. They wouldn't or couldn't bake for 60 minutes. When I removed them, I noticed the sugar melted into the honey glaze. So I dusted again with sugar for that wow factor and glad I did. They had that buttery sweet taste that my kids were saying tasted similar to kettle corn. Which I had to almost agree. Will make again.
I have to give this recipe 3.5 stars because the instructions will cause you to burn the pumpkin seeds. Unfortunately, I let them go to long and they now have a burned sugar flavor. We will try to eat them anyway, but I wish I had taken them out of the oven about 15 min. earlier than I did. Just watch them closely, as all ovens vary. The first 20 min. went fine, it's into the second set of 20 min. when you should be aware that the pumpkin seeds may get overdone...be forewarned!
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Pumpkin Seeds
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 54
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