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  2. 21 Gingerbread House Decorating Ideas, From Coconut Snow to ...

    www.aol.com/21-gingerbread-house-decorating...

    Old-fashioned candy sticks and candy canes come in swirly colors and line up well as siding for a house front, back, or roof. Cut to make window boxes, archways, and trim eaves. Sour ribbons and gum

  3. Wondering What to Make With Pumpkin Seeds? Try These ... - AOL

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    These candy-like bars are made with puffed rice cereal, chocolate chips, and a combination of flax seeds, chia seeds and pepitas. They're extra-crunchy and chocolatey, while still being healthy!

  4. How to Eat Pumpkin Seeds the Right Way, According to Chefs - AOL

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    Make candy brittle: For a quick sweet treat, turn pepitas into pumpkin seed brittle. The snack uses just four ingredients: unsalted butter, light brown sugar, honey, and toasted pepitas.

  5. Alegría (Mexican candy) - Wikipedia

    en.wikipedia.org/wiki/Alegría_(Mexican_candy)

    These sweets are prepared by puffing the seeds in a hot pan without oil. [6] The popping starts in seconds. When finished, they are mixed with honey or sugar syrup and sometimes with additions such as roasted seeds (e.g. peanut or pumpkin) or chopped dried fruits. The mixture is molded into different forms and is packaged for sale. [1]

  6. List of unrefined sweeteners - Wikipedia

    en.wikipedia.org/wiki/List_of_unrefined_sweeteners

    The starchy seeds of certain plants are transformed into sweeteners by using the enzymes formed during germination or from bacterian cultures. Some sweeteners made with starch are quite refined and made by degrading purified starch with enzymes, such as corn syrup. Barley malt syrup is made from germinated barley grains. [11]

  7. What to do with pumpkin seeds after pumpkin carving - AOL

    www.aol.com/news/pumpkin-seeds-pumpkin-carving...

    The pumpkin seeds on top perfectly complement the pumpkin-white chocolate glaze. Roasted Pumpkin Ramen by Danny Bowien One way to make a warm bowl of brothy ramen noodles even better is to add ...

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