1-2 T. virgin coconut oil*
2 heaping T. organic raw pumpkin seeds (unsalted)
2-3 T. organic sugar
1 c. organic raw walnuts
1 heaping T. cinnamon
dash nutmeg
* You can substitute extra virgin olive oil or vegan butter. If you're sensitive to soy, watch for the soy and flax oil with vegan butter.
Spray your frying pan or skillet with nonstick spray and add the coconut (olive) oil. Turn the eye to medium heat to melt the oil and add the walnuts, pumpkin seeds, and cinnamon. Stir and sprinkle over the sugar.
As the eye heats and the sugar begins to caramelize, be sure to stir the nuts and make sure the sugar evenly coats the nuts and seeds. Heat while stirring constantly for about 2 minutes until all of the sugar has caramelized and crusted over the nuts. The sugar is considered caramelized when it is melted into a clear golden to dark brown syrup, which is around 350 degrees. If you've never done this before, it is quick and fun to watch. A good website with simple instructions for caramelizing sugar is here.
As soon as the sugar is caramelized, remove the coated nuts and seeds from the pan and place either on wax paper or a large plate to spread out and cool. Once cooled, break the nut "brittle" into pieces and use as topping.
This is a great topping for holiday sweet potatoes, breads and muffins, or just a plain old salad. I served these as a crunchy and sweet topping to my Cranberry and Banana Spice Bread for Jon.
2 heaping T. organic raw pumpkin seeds (unsalted)
2-3 T. organic sugar
1 c. organic raw walnuts
1 heaping T. cinnamon
dash nutmeg
* You can substitute extra virgin olive oil or vegan butter. If you're sensitive to soy, watch for the soy and flax oil with vegan butter.
Spray your frying pan or skillet with nonstick spray and add the coconut (olive) oil. Turn the eye to medium heat to melt the oil and add the walnuts, pumpkin seeds, and cinnamon. Stir and sprinkle over the sugar.
As the eye heats and the sugar begins to caramelize, be sure to stir the nuts and make sure the sugar evenly coats the nuts and seeds. Heat while stirring constantly for about 2 minutes until all of the sugar has caramelized and crusted over the nuts. The sugar is considered caramelized when it is melted into a clear golden to dark brown syrup, which is around 350 degrees. If you've never done this before, it is quick and fun to watch. A good website with simple instructions for caramelizing sugar is here.
As soon as the sugar is caramelized, remove the coated nuts and seeds from the pan and place either on wax paper or a large plate to spread out and cool. Once cooled, break the nut "brittle" into pieces and use as topping.
This is a great topping for holiday sweet potatoes, breads and muffins, or just a plain old salad. I served these as a crunchy and sweet topping to my Cranberry and Banana Spice Bread for Jon.
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