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Pumpkin Seed Praline

1

cup

sugar

1/2

cup

water

1

cup

hulled, (green) pumpkin seeds, toasted

1

Preheat oven to 250 degrees F.

2

Lightly oil a large sheet of foil on a baking sheet and keep warm in oven.

3

Cook sugar, water, and a pinch of salt in a deep 2-quart heavy saucepan

4

over moderately low heat, stirring slowly with a metal fork, until melted

5

and pale golden. Cook caramel without stirring, swirling pan, until deep

6

golden. Immediately stir in pumpkin seeds and quickly pour onto foil,

7

spreading into a thin sheet before it hardens. (If caramel hardens and is

8

difficult to spread, put in a 400 degree F oven until warm enough to

9

spread, 1 to 2 minutes.)

10

Cool praline on baking sheet on a rack until completely hardened, then

11

break into large pieces

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (11.2 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

774

Calories From Fat (0%)

0

% Daily Value

Total Fat 0g

0%

Saturated Fat 0g

0%

Cholesterol 0mg

0%

Sodium 5.56mg

<1%

Potassium 5.19mg

<1%

Total Carbohydrates 199.96g

67%

Fiber 0g

0%

Sugar 199.6g

 

Protein 0g

0%