This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"God gives the nuts, but he does not crack them."
-Franz Kafka, Writer
This is a variation on my Candied Pecans recipe. These make great garnish for salads and soups. You can use almost any nut or seed that you wish. The calories will be nearly the same.
Servings: 4 | Serving size: 2 tablespoons
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe keeps well for a few weeks in a tightly sealed container.
|1/2 cup||pumpkin seeds (pepitas)|
|1 Tbsp||maple syrup|
Place a sheet of wax paper on the kitchen counter.
Place the pumpkin seeds in a non-stick skillet over medium-high heat. Cook, stirring frequently, for about 5 minutes. Watch the seeds closely and as they begin to brown reduce the heat to medium.
Add the salt. Cook for about one minute more until the seeds are browned.
Add the maple syrup and let it bubble for about ten seconds shaking the pan vigorously to coat the pumpkin seeds well.
Remove the pan from the heat and stir the pumpkin seeds. Turn them out of the pan onto the wax paper to cool. Separate them into small clumps just after placing on the wax paper so that they won't stick together.
Serving size: 2 tablespoons
|Calories 106||Calories from Fat 66|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 6g||2%|
|Dietary Fiber 1g||3%|
|Vitamin A 1%||Vitamin C 1%|
|Calcium 1%||Iron 15%|
|Vitamin K 9 mcg||Potassium 149 mg|
|Magnesium 93 mg|