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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.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 16 2 tbsp per serve
Ingredients
Roasted Pepitas
- 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
Instructions
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In a large bowl mix the pepita seeds, cinnamon, ginger, clove, and granulated sugar along with the water.
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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.
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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.
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Gently mix the pepitas seeds through the salted caramel sauce until evenly coated.
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Transfer to the roasting tray and allow to cool completely.
Recipe Notes
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.