This praline was definitely a nice surprise for me… sweet and salty with a nutty flavor, definitely a good option to break from the traditional praline.

It is deeper in flavor than regular almond and hazelnut praline.

It does take more time to prepare as the recipe calls for both pepitas and roasted pumpkin seeds but it is worth the effort.

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How to prepare the roasted pumpkin seeds?

It is easy to prepare and roast pumpkin seeds when cooking pumpkin or even any kind of squash.

Simply scoop out the fibers and seeds from the pumpkin. Separate the seeds from the fibers as much as you can.

Then in a small sauce pan, put the seeds and cover them with water. Bring to a boil and let it boil for a couple of minutes.

Drain and re-iterate another time to remove all fibers from the seeds.

Then spread the seeds on a baking sheet. Bake at 400F / 200C for 20-30 min or until roasted.

Let the seeds cool down.

You can store the seeds in an airtight container at room temperature. At this seeds are dried and roasted and have a long shelf life. They are good for months.

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Pumpkin seeds praline is a really good option if you don't want to throw away the seeds of the pumpkins you eat during the season.

Plus, it has a long shelf life too (like any other praline) and can be stored at room temperature due to its high sugar content.

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Notes:

• This recipe yields 1 medium and 1 small jar.
• This praline is pretty compact - if you want a smoother texture, you can add some neutral oil when blending the brittle.

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