A question about a recipe: Salted Pumpkin Caramels

Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

I'd certainly defer to cheese1227, but my hunch would be to rinse very well, spread out on a sheet pan lined with parchment, and toast at 350 degrees until fragrant. Set the time for 10 minutes, sniff, and adjust accordingly.

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cheese1227 added over 1 year ago

So you've taken the pepitos out of their shells? I'm told by a farmer friend that pepitos come from a certain variety of pumpkins. You have those?

Anyway, if they are browned and crunchy, that is the way you want them. If they are not, toast them until they are.

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Thanks for all the answers! I did take them out of the shells -- they are soft (think sunflower seeds) but do have that nice green outer layer...I have toasted full seeds before to snack on -- they're good if tossed with some spices...I'll dry toast and give it a shot -- thanks!

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Emily is a trusted source on Scandinavian Cuisine.

added over 1 year ago

I would second boulangere. I think it would give much nicer flavor than using raw!

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hardlikearmour is a trusted home cook.

added over 1 year ago

The texture of pepitos is not the same as what comes out of the pumpkins - the shell is kinda tough.

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Cynthia is a trusted source on Bread/Baking.

added over 1 year ago

Good to know. The one time I tried toasting them when the kids were little (thought it would be a fun adventure for them), they popped and shot all over the oven like popcorn. It took a couple of weeks and some serious candle-burning to get the smell out of the house. Since then, I subscribe to the "cheap at twice the price" philosophy.

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