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Chocolate Covered Roasted Pumpkin Seed Turtle Clusters.
So I have one of those quick and easy recipes for you today
👥 30 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●baking sheet
- ●bowl
- ●microwave
- ●pan
📝 Preparation Steps
1
Preheat the oven to 325 degrees F.
2
Spread the raw pumpkin seeds on a greased baking sheet. Roast the pumpkin seeds for ⏱️ 10 minutes to dry them out. Remove from the oven.
pumpkin seeds (rinsed and patted dry)2 cups
3
Toss the pumpkin seeds with olive oil and a generous pinch of salt. Return the pumpkin seeds to the oven and continue baking for another ⏱️ 15-20 minutes or until the pumpkins seeds are golden and toasted. Remove and allow to cool.
pumpkin seeds (rinsed and patted dry)2 cupsolive oil1 tablespoon
4
Meanwhile, line 2 baking sheets with wax paper.
5
In a microwave safe bowl add 12 ounces of the chopped chocolate. Melt the chocolate on ⏱️ 30 second intervals, stirring after each interval until melted and smooth. It took me about one minute and ⏱️ 30 seconds. Dollop about 1 tablespoon of melted chocolate in a small circle (about the size of an Oreo) onto the prepared wax paper lined baking sheet. Repeat until you have made 20-30 dollops of chocolate.
6
Next, take the roasted pumpkin seeds and sprinkle on top of the chocolate, covering almost all of the the chocolate. Place the baking sheet in the freezer for ⏱️ 10-15 minutes.
pumpkin seeds (rinsed and patted dry)2 cups
7
While the chocolate hardens add the unwrapped caramels and the heavy cream or coconut milk to a microwave safe bowl. Melt the caramels the same way you melted the chocolate, on ⏱️ 30 seconds intervals, stirring after each interval until melted and smooth. It took me about one minute and ⏱️ 30 seconds. Remove the chocolate covered pumpkin seeds from the freezer and spoon a little of the caramel over top of each cluster, be careful not to add too much caramel, you are aiming for 1-2 teaspoons per cluster. Now press two toasted pecans into the caramel.
pumpkin seeds (rinsed and patted dry)2 cups
8
Melt the remaining 8 ounces of chocolate in the microwave and drizzle over each cluster. Sprinkle each cluster with the flaked sea salt and place the pan back in the freezer for ⏱️ 10 minutes (or in the fridge for ⏱️ 20 minutes). Serve cold or at room temperature. If your house is warm I recommend storing these in the fridge so the chocolate does not melt.
sea salt (for sprinkling)flaked sea salt (for sprinkling)
Nutrition Facts
calories
307 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
1 g
sugar Content
15 g
sodium Content
42 mg
protein Content
2 g
cholesterol Content
1 mg
carbohydrate Content
18 g
saturated Fat Content
4 g
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