- 1/4 cup water
- 3/4 cup sugar
- 4 cups unsalted pepitas (hulled pumpkin seeds)
- Coarse salt
- Preheat oven to 325 degrees. Heat water and 1/4 cup plus 2 tablespoons sugar in a small saucepan over medium-high heat, stirring until sugar dissolves. Let cool.
- Place pepitas in a large bowl. Add 2 tablespoons syrup, and toss to coat. (Cover, and refrigerate remaining syrup for another use for up to 1 month.) Toss with remaining sugar, and season with salt.
- Spread pepitas in a single layer on a parchment-lined rimmed baking sheet. Bake, stirring occasionally, until lightly browned and dry, about 15 minutes. Let cool on baking sheet.
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