While I was handing out candy I made sweet and spicy pumpkin seeds (Martha Stewart recipe):
1 cup pumpkin seeds from 1 medium pumpkin
5 Tablespoons of sugar
1/4 teaspoon coarse salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch cayenne pepper, or to taste
1 1/2 Tablespoons peanut oil
1. Heat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open and remove seeds. Separate flesh from seeds and discard flesh. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
2. 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 to bowl with the spices and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.
Hope you had a wonderful Halloween!
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