Pumpkin Praline Topping Recipe
Make this super satisfying sweet and slightly salty Pumpkin Praline Topping to add to all kinds of goodies.
This salted Pumpkin Praline Topping is such an easy and tasty way to use pumpkin seed kernels for adding a little extra something special to a dish. If you find a package of pumpkin seed kernels on sale at the grocery store just like I did, that’s even better! This praline topping can be made lickety split, and can be kept fro up to a week refrigerated too. It’s a terrific addition to all kinds of things: oatmeal, ice cream, pound cake, blondies, pumpkin bread or pumpkin pie, pancakes or waffles … I’m sure you can think of some other tasty ways to use it. Do share!
The ingredients are simple and the process is too. Begin by toasting raw, dry pumpkin seed kernels for a few minutes in the oven. You could also toast them stovetop. A few minutes in a dry skillet should do it. Be careful to watch for burning. The pumpkin seed kernels can be left whole (as shown) or if you’d like to chop them a bit, that will work just fine too. Do what you like!
The toasted kernels are then added to a basic caramel sauce that is super easy to make. The sauce comes together in about 10 minutes, add the toasted pumpkin kernels, and allow sauce to cool a bit. This Pumpkin Praline Topping can be served warm, or allow to cool completely, then cover and refrigerate. The topping can easily be gradually rewarmed stovetop or in the microwave before serving.
I think you’ll really enjoy this simple, but oh so tasty topping. Make a bunch before the holidays to have on hand for serving impromptu desserts, or make breakfast extra special with a spoon of this over the kids pancakes. Enjoy!
Pumpkin Praline Topping recipe notes:
- Pumpkin kernels are used for this recipe, but pumpkin seeds may be used too. Pumpkin kernels are what is found inside of pumpkins seeds. Pumpkin seeds are not the easiest things to hull, so if you’d like to use the whole seed from a freshly carved pumpkin, please note that the texture will be different and the non-hulled pumpkin seeds will need to be toasted a bit longer. This post for Spicy Toasted Pumpkin Seeds is not only a tasty snack recipe, but you will also find instructions for toasting the whole seed. Of course, for this recipe nix the spices, unless you want a spicy praline sauce. Basically, whole pumpkin seeds will need to toast/roast at a little higher heat for a little bit longer.
- The recipe below is for a slightly salted version. If you enjoy salty + sweet, go for it. Of course you may delete the salt and substitute unsalted butter for the salted butter if you so desire.
- The finished praline sauce may be kept covered and refrigerated for up to a week, then rewarmed before serving.
- salted pumpkin praline topping
- 6 ounces raw pumpkin seed kernels (about 1½ cup)
- 1½ sticks salted butter
- ¾ cup dark brown sugar
- ½ cup heavy cream
- ½ teaspoon kosher salt
- Preheat oven to 350-degrees F.
- Spread pumpkins seed kernels evenly on rimmed baking sheet; bake in 350-degree F oven for about 6-8 minutes, until they are beginning to brown and fragrant. Be watchful to not burn kernels.*
- Meanwhile, add butter and brown sugar to a large saucepan, bring to a low boil over medium-medium high heat, quickly stir until smooth. Whisk in the heavy cream and salt, and return to a simmer. Simmer, stirring occasionally, for about 3-4 minutes until slightly thickened. Remove from heat, stir in toasted pumpkin kernels and let cool, or serve warm over ice cream, oatmeal, pancakes, or cake.
- Refrigerate covered for up to 1 week.