1tspEarth Balanceuse unsalted butter for low-sodium version
1/2tspsea saltpink Himalayan salt (omit for low-sodium diet)
1cuppumpkin seedsany raw nuts or seeds (115-120 g)
Mix the first four ingredients together and bring to a boil in a saucepan for one minute. Stir in the nuts or seeds.
Pour the mixture onto a rimmed baking sheet covered with foil or parchment paper. Bake 20-30 minutes at 325F/140C/gas mark 3, stirring every 10 minutes and keeping the seeds spread apart so the syrup can thicken. These can burn easily, so pay attention.
Remove when golden brown and set the tray on a cooling rack. When they are cool, they will harden into a brittle.
Break into pieces. Store in a tightly lidded container.
20 g fat
2 g saturated fat
11 g monounsaturated fat
6 g polyunsaturated fat
0 g trans fat
0 g cholesterol
305 mg sodium (2 mg sodium with salt omitted and unsalted butter used)
153 mg potassium
17 g carbohydrate
3 g fiber
13 g sugars
2 g protein
7 Weight Watchers Points Plus
MigraineReliefPlan.com | How to make candied nuts or seeds