Spicy caramelized sunflower seeds

Ingredients for 1 servings:

• ¼ tsp sugar
• ¼ tsp salt, up to 0.5 tsp
• ¼ tsp cayenne pepper
• ¼ tsp paprika powder, sweet or hot
• possibly spice(s)
• 200 g sunflower seeds, peeled
• 3 tbsp sugar

Instructions

Working time approx. 2 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 27 minutes

spicy-sweet, also suitable as a gift

Put the desired spices in a small bowl and place it next to the stove. If desired, add other spices such as pepper, curry powder, turmeric powder, cumin powder or similar. Line a piece of baking paper on a baking tray or the work surface. Heat a non-stick pan over medium heat. When the pan is hot, add the sunflower seeds. Add the sugar and stir everything frequently with a wooden spoon or spatula. Stir the mixture until the seeds begin to smell and the sugar melts. The seeds and sugar should roast and caramelize, i.e. turn golden brown, but of course not burn, otherwise everything will become bitter. You may need to turn the heat down a bit. If the sugar forms lumps but remains white and does not melt, you need to increase the heat slightly. When the seeds have the desired color and are coated in sugar, add the spice mixture and stir in quickly. Carefully taste a few seeds (while they’re hot!) and add more or more spices to taste. I personally like them best when they have a nice sugar crust (a little less than roasted almonds from the fair), and you can clearly taste the spiciness of the cayenne pepper and they have a salty note. Turn off the heat and spread the roasted seeds flat on the baking paper. A few lumps are okay, but overall, not all of the seeds should stick together. Let everything cool for about 15 minutes. Carefully lift the sides of the baking paper until a kind of bag forms, and gently press down to break up any larger lumps. The caramelized sunflower seeds will keep for several weeks in a tightly sealed screw-top jar.