Candied pumpkin seeds

Ingredients:

• 3 cups toasted pumpkin seeds
• 1/2 cup caramel sauce or boiled condensed milk with sugar
• 1 cup brown sugar
• 1 teaspoon cinnamon extract
• 1/2 tsp cayenne pepper
• 1 cup almonds, chopped

Preparation:

1. Lightly coat a baking sheet with cooking spray.
   
   In a large skillet, melt the caramel sauce and sugar over low heat. Once dissolved, stir in the cinnamon extract and cayenne pepper. Continue cooking until the mixture reaches 160°C (325°F).
   
   
   Melted sugar is very hot. Use extreme caution when handling it..
2. Mix with pumpkin seeds until completely coated. Spread the glazed seeds on a baking sheet and sprinkle with chopped almonds. Break up the seeds with a wooden spoon and let cool until cool.
   
   Exit: 4 tbsp.
   
   

   Culinary advice

   
   If using raw pumpkin seeds, rinse and peel them. Place them on a baking sheet lightly coated with cooking spray in a preheated oven at 120°C (250°F). Bake the seeds for about 1 hour, stirring every 15 minutes. The seed will remain inside the shell, but the shell will also be edible.