Caramelized pumpkin seeds

In a pan, add allulose (50 g) and pour in water (2 tbsp).

As an alternative, you can use erythritol, but in this case, the caramel will be less smooth.

Over medium heat, heat this mixture, stirring gently, until the allulose is completely dissolved and the mixture starts to turn slightly yellow. This usually takes about 4-5 minutes.

As soon as the caramel mixture takes on a golden color, remove the pan from the heat. Quickly add salt (1/4 tsp) and ground pepper (to taste, for example, 1/4 tsp), and mix the ingredients thoroughly.

Add seeds (100 g) to the mixture. Mix them well so that each seed is coated with the caramel mixture.

If desired, you can lightly sprinkle the seeds with a pinch of allulose to create a crispy crust on top.

After that, spread the caramelized seeds on parchment and let them cool until completely hardened.