Ginger Orange Pumpkin Seeds – a delicious recipe with pumpkin seeds, sugar, vanilla bean, ginger, orange, drops essential orange oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Place pumpkin seeds in a non-stick frying pan (cast iron skillet works best in my opinion) over medium-high heat. Stir frequently with silicon or wooden spatula until seeds are lightly toasted and start to make a cracking noise. Put them on the side, in the bowl.
2
Using the same frying pan, which is already warm; dissolve the sugar in an orange juice and bring it to boil.
3
Add the orange oil, ginger and vanilla. Mix constantly until mixture thickens and sugar starts to caramelize. Stir in the pumpkin seeds. Mix until the seeds are coated and almost dry.
4
Remove the pan from heat and let the seeds cool completely on the pan then break into small chunks with your hands.
5
Taste, sprinkle with salt if you like.
198
kcal
Calories
43
g
Carbs
3
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 200 g pumpkin seeds, 3 tbsp sugar, 1/2 vanilla bean, 1 tsp dry ginger, and more.
Yes, Ginger Orange Pumpkin Seeds falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
