Candied Pumpkin Seedsor Pecans Recipes

Steps:

• In a large heavy non-stick skillet, melt butter over medium heat. Stir in sugar. Cook until mixture turns an amber color, about 3-4 minutes, stirring occasionally (mixture will separate)., Stir in pie spice and vanilla; add pecans. Reduce heat; cook and stir 3-4 minutes longer or until pecans are toasted. Spread onto foil to cool. Store in an airtight container.

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Mix sugar, cinnamon, and salt together in a bowl.
• Whisk egg white and water together in a separate bowl until frothy. Toss pecans in the egg white mixture. Mix sugar mixture into pecan mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
• Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.

Steps:

• Cook pumpkin seeds in a medium skillet over medium heat, stirring often, about 8-10 minutes or till puffed(don't brown). Watch closely so the don't brown. Move to a bowl.
• Combine sugar, brown sugar, paprika and salt. Set aside.
• Toss pumpkin seeds with orange juice. Stir in sugar mixture, tossing to coat. Spread in a single layer on wax paper lined jelly roll pan(or cookie sheet).
• Bake at 350*F. for 6 minutes, stirring once. Cool in pan on a wire rack 30 minutes. Store in an airtight container up to 2 days.