caramelized pumpkin seeds...

Wednesday, October 31, 2007 is the recipe:). sadly, i'm horribly addicted to the food network and "semi-homemade cooking with sandra lee". i've never made any of her ideas it's just that i can't help but watch her as she makes her crazy concoctions and "table scapes". it really just makes me laugh, because really, who can have a table scape everynight night of the week with place cards? i think tony would think i was insane if i started doing that...

anyways, here is the only recipe i've tried of hers and it's really good. i didn't let my caramel heat up as much as it should have so it never really hardened...i'm sure it's good either way.

have fun!!:)

Caramelized Pumpkin Seeds
Recipe courtesy Sandra Lee
Food Network Specials
A Semi-Homemade Halloween with Sandra Lee

1/2 cup butterscotch caramel sauce
1 cup brown sugar
1 teaspoon cinnamon extract
1/2 teaspoon cayenne pepper
3 cups pumpkin seeds, roasted
1 cup almonds, crushed

Lightly coat baking sheet with cooking spray and set aside.
In a large skillet, slowly melt the caramel sauce and sugar.
When melted stir in cinnamon extract and cayenne.
Continue cooking until mixture reaches a temperature of 310 degrees F.
Stir in pumpkin seeds until completely coated.
Spread caramelized seeds onto the baking sheet and sprinkle with crushed almonds.
Separate seeds with wooden spoon until cooled.

Cook's Notes: Melted sugar is very hot. Please use extreme caution when handling and pouring. Pumpkin seeds may be purchased already roasted. If using the seeds from a jack-o-lantern, rinse and clean seeds. Place on a baking sheet, lightly coated with cooking spray, in a preheated 250 degree F oven. Roast seeds for about 1 hour stirring every 15 minutes. The actual seed of the pumpkin is inside the hull. The hull is edible.