Sweet and Spicy Pumpkin Seeds
We carved jack-o-lanterns with the Herrmanns last Saturday and I salvaged some of the seeds for roasting. My cousin Rebecca has a food blog with a bunch of great recipes (the veggie eaters in my family really enjoy her Southwest Stuffed Peppers!) including one for pumpkin seeds. When I made them previously I don’t think I got the seeds quite dry enough because they were still a little chewy. This time I let the seeds dry well before I roasted them and then I used my handy toaster oven to toast them for about an hour forty-five minutes at 200. The key is that they’re dry before you roast them in sugar and add the seasonings. The batch I made today are crunchy and quite addicting. And the pumpkin on our front porch might not last long after I eat these seeds!
From: What’s For Meat
Yield: 1 c. pumpkin seeds
Ingredients
- 1 cup pumpkin seeds, fresh out of the pumpkin and rinsed
- 4 T sugar
- 1 T vegetable oil
- ¼ tsp. cumin
- ¼ tsp. salt
- ¼ tsp. ground ginger
- ¼ tsp. cinnamon
- cayenne pepper to taste
Directions
- Line a baking sheet with parchment paper and spread the pumpkin seeds in a single layer. Bake in a 250 degree oven for about an hour, stirring once or twice. You want the seeds to be really dry but not toasted or brown.
- Mix the spices in a bowl with 2 tablespoons of the sugar. Heat the oil in a medium saucepan (medium-low heat). Add the pumpkin seeds and remaining 2 tablespoons of sugar.
- Toast, stirring constantly, until the sugar melts and the seeds caramelize and turn light brown, about 45 seconds to 2 minutes.
- Dump the seeds right into the bowl with the spices and stir well to coat the seeds. Let them cool off and enjoy!
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