Bourbon Maple Pumpkin Seeds

Level: Easy
Yield: Serves 4 to 6
Nutritional Information (per serving, 1 of 6): Calories 423, Total Fat 18 g, Saturated Fat 2 g, Carbohydrates 54 g, Dietary Fiber 3 g, Sugar 31 g, Protein 6 g, Cholesterol 0 mg, Sodium 24 mg
Total Time: 1 hr 35 min (including cooling)
Active Time: 25 min

Transform humble pumpkin seeds into an irresistible treat with the warm sweetness of maple syrup and a bold bourbon kick. This easy recipe delivers crunchy, caramelized perfectionideal for snacking, salads, or holiday gifting. Get ready to elevate your fall flavors![1][7]

Ingredients

1/4 cup olive oil
1 medium pumpkin (approximately 10 pounds)
1/2 cup bourbon
1/2 cup maple syrup
1 large egg white
Nonstick cooking spray (for foil)

Directions

Heat the oven to 300F. Lightly brush a parchment-lined baking sheet with olive oil.
Cut out a 10-inch circle from the pumpkin's top and remove it. Scoop out the seeds and pulp with a large spoon into a bowl. Separate seeds from the fibrous pulp, then rinse the seeds under cold water in a colander. Shake off excess water; do not dry with paper towels to avoid sticking.
Arrange the seeds in a single layer on the baking sheet and bake until they start to dry, about 30 minutes.
While the seeds bake, pour bourbon into a small saucepan over high heat and reduce slightly, 1 to 2 minutes. Add maple syrup and simmer until it thickens and reduces to roughly 1/4 cup, about 3 to 5 minutes.
In a medium bowl, whisk the egg white until foamy. Toss the toasted pumpkin seeds in the egg white to coat evenly. Then add the bourbon-maple syrup mixture and mix thoroughly again.
Prepare a clean baking sheet by lining it with foil and spraying with nonstick spray. Spread the coated seeds evenly and continue baking until caramelized and dry, approximately 25 to 30 minutes. Let cool before serving.