Sweet and Spicy Pumpkin Seeds

Sweet and Spicy Pumpkin Seeds

1 cup pumpkin seeds
5 tablespoons sugar
1/4 teaspoon coarse salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne pepper
1 1/2 tablespoons peanut oil

Heat oven to 250 degrees and line a baking sheet with parchment paper. Remove seeds from a pumpkin with a long-handled spoon. Remove and discard pumpkin flesh from the seeds. Spread seeds evenly on the paper-lined baking sheet. Bake until dry, stirring occasionally, about 1 hour. Cool.

In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer seeds to a bowl, add spices, and stir to coat. Cool. Store in an airtight container for up to 1 week.

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