Directions:
- Prepare a flat baking sheet with a non-stick baking mat or silpat.
- Place the sugar in a small, non-reactive metal pan. Cook over medium heat until caramelized in a deep amber color.
- Immediately add the butter, vanilla and Ancho, whisking continuously until completely emulsified and combined. Stir in the pumpkin seeds and spread onto prepared baking sheet. Allow to cool and then break into shards and use to garnish cupcakes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 81.99 Kcal (343 kJ) | ||
| Calories from fat | 51.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.76g | 9% | |
|---|---|---|---|
| Cholesterol | 22.53mg | 8% | |
| Sodium | 11.84mg | 0% | |
| Potassium | 24.65mg | 1% | |
| Total Carbs | 5.17g | 2% | |
| Sugars | 4.92g | 20% | |
| Dietary Fiber | 0.01g | 0% | |
| Protein | 2.4g | 5% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.2mg | 1% | |
| Calcium | 2.7mg | 0% | |
| Amount Per 100 g | |||
| Calories | 471.09 Kcal (1972 kJ) | ||
| Calories from fat | 297.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.08g | 9% | |
|---|---|---|---|
| Cholesterol | 129.43mg | 8% | |
| Sodium | 68.01mg | 0% | |
| Potassium | 141.64mg | 1% | |
| Total Carbs | 29.68g | 2% | |
| Sugars | 28.26g | 20% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 13.77g | 5% | |
| Vitamin A | 0.3mg | 2% | |
| Iron | 1.1mg | 1% | |
| Calcium | 15.5mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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