Pumpkin Seed Bark with Salted Caramel

Wondering what else to do with those pumpkin seeds I inspired you to roast yesterday?

Not to assume that I am that inspiring...but, anyways, you know what I mean...right?

Pumpkin Seed Bark!



This couldn't have been easier and so unique.

Pumpkin Seed Bark with Salted Caramel

Prep Time: 5 min. Total Time: 10 min. plus cooling

 

Ingredients:

-Chocolate bark (I love the chocolate flavored almond bark from the grocery store or Wilton Candy melts)

-Roasted Pumpkin Seeds (I did half salted, half sweet)

-Salted Caramel Sauce (see below)

 

Directions:

-Melt chocolate bark according to package directions (I used half the package) and spread into a thin layer on a parchment or Silpat lined baking sheet

 

-Sprinkle pumpkin seeds over the top and lightly push into the chocolate to stick

 

-Refrigerate while you make the salted caramel

 

-Salted Caramel Sauce: (from Two Peas and Their Pod)

 

1 cup granulated sugar
6 tablespoons unsalted butter, at room temperature, cut into pieces
1/2 cup heavy cream, at room temperature
1/2 tablespoon sea salt flakes

 

Make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don't burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.

Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel.

As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted.

Remove the pan from the heat and carefully pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the sea salt flakes.

 

-Let cool for a few minutes before drizzling it over the chocolate and pumpkin seeds. You will have extra so pour the extra into a mason jar or tupperware, let cool and store in the refrigerator.

 

-After the caramel has cooled, break the bark into pieces and serve.

 

Enjoy!

Laura

Roasted Pumpkin Seeds

Do you still have pumpkin seeds around?

Is this too late?

Either way, you should find some. Scoop out your pumpkin pie pumpkins for Thanksgiving and give those seeds a little roast!

We had a big carving party and the best part was that I kept all the seeds, thoroughly rinsed them, laid them out to dry overnight and roasted the seeds five different ways!



1. Traditional Salted: tossed with a drizzle of EVOO (extra-virgin olive oil) and heavily salted.

2. Italian: tossed with a drizzle of EVOO and a sprinkling of Italian Seasoning.

3. Spicy (for 1 c. seeds): tossed with worcestershire sauce, 1 tbsp. melted butter, a dash of cayenne pepper, 1/4 tsp. chili powder and a dash of salt.

4. Mexican (for 1 c. seeds): tossed with worcestershire sauce, 1 tbsp. melted butter and 1/4 tsp. cumin.

5. Sweet (for 2 c. seeds): tossed with 2 tbsp, melted butter, 1 tbsp. sugar, 1 tsp. cinnamon, 1/4 tsp. nutmeg and 1/8 tsp. allspice.

After coating the seeds with your desired flavor, roast on a foil-lined baking sheet at 250 degrees for 1 hour and 15 minutes or until slightly brown!

The sweet was, of course, my favorite. Cinnamon, butter and sugar always wins in my book.



These are a great snack by themselves or throw them in a trail mix, homemade granola, on top of a salad, crushed in a food processor and used as breading on chicken...the possibilities are endless!

Enjoy!
Laura

P.S. Read here for all the health benefits of pumpkin seeds! Not to mention that roasting your own is a lot more affordable than buying them at the store!