Since starting the Low FODMAP diet, I am always looking for healthy snack ideas and these Salted Caramel Pepitas fit the bill perfectly.
They are “naturally” low Fodmap (at 2 tablespoons per serve), which means I did not have to make any changes. It is a recipe suitable for practically anyone, as these pepitas are also vegan, dairy-free and gluten-free.
But the best part is that they taste AMAZING. We are talking salted caramel after all, right? In fact, they are highly addictive. You can eat them plain, as a treat or a snack in between meals, or you can use them as a topping for yogurt, porridge or ice cream! They add a delicious crunch that is both salty and sweet. Yum!
Enjoy and don’t forget to check out my video recipe.
Salted Caramel Pepitas
Salted Caramel Pepitas – these salted caramel pumpkin seeds are highly addictive. Use them as a topping for yogurt, porridge or ice cream! They are also low FODMAP, vegan, dairy-free and gluten-free.
- 284 gms – 2 cups pepitas pumpkin seeds
- 2 ½ tbsp granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground clove
- 2 tbsp water
Salted Caramel Sauce
- 1 ½ tbsp dairy-free spread or butter
- 1 tbsp granulated sugar
- 1 ½ tbsp brown sugar
- ½ tsp salt
In a large bowl mix the pepita seeds, cinnamon, ginger, clove, and granulated sugar along with the water.
Transfer to a baking tray lined with baking paper and greased with a little bit of cooking oil. Evenly spread the pepitas across the tray and bake in a pre-heated oven at 150°C – 300°F for about 20 to 25 minutes, or until the pumpkin seeds are slightly golden and crunchy. Stir once while baking.
Put a large saucepan over medium heat. Melt the dairy free spread (or butter), then mix in the brown sugar, granulated sugar, and salt. Allow to cook for 1 to 2 minutes until it is a deep golden brown, then turn down the heat to low.
Gently mix the pepitas seeds through the salted caramel sauce until evenly coated.
Transfer to the roasting tray and allow to cool completely.
Once the pumpkin seeds have cooled, store them in an airtight container for up to 2 weeks.
You can eat these as a treat or as a topping for ice cream, porridge, yogurt, or custard.