Malaysian-Inspired Spiced Pumpkin Seeds
Region: Malaysia
This recipe offers a local-style, modern take on spiced pumpkin seeds, drawing inspiration from Malaysian flavors. It is not intended to be a traditional or authentic Malaysian dish but rather a creative culinary interpretation suitable for a unique snack or garnish. (AI Generated Draft)
Ingredients
- 1tbsp
- 0.25tsp
- 0.5tsp
- 50g
- 1pinch
- 0.5tsp
- 1tsp
Ingredient shopping
Open Google Maps to find nearby supermarkets and gather ingredients.
Steps
- 1
1. Heat a dry pan over medium heat. Add pumpkin seeds and toast for 3-5 minutes, stirring occasionally, until lightly golden and fragrant. Remove from pan and set aside.
- 2
2. In the same pan, add vegetable oil, brown sugar, water, salt, chili flakes (if using), and curry powder. Cook over low-medium heat, stirring constantly, until the sugar melts and forms a bubbly syrup.
- 3
3. Return the toasted pumpkin seeds to the pan. Stir quickly to coat all the seeds evenly with the spiced caramel syrup.
- 4
4. Immediately transfer the coated pumpkin seeds onto a baking sheet lined with parchment paper. Spread them out in a single layer to prevent sticking. Let them cool completely at room temperature. They will become crispy as they cool.