I know Halloween is over but I wanted to share my favorite recipe of ‘Roasted Pumpkin Seeds’. This was a ‘Martha Stewart Recipe‘ from October, 2002. It is sweet and spicy at the same time and it‘s very hard to stop eating them once you start.
Sweet and Spicy Pumpkin Seeds
makes 1 cup
1 cup pumpkin seeds from 1 medium pumpkin (about 5 to 7 pounds)
5 tablespoons sugar
1/4 teaspoon coarse salt
1/4 teaspoon ground cumin
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 or a sil pad. Cut pumpkin open , removing the seeds. Separate the flesh from the seeds and discard. Spread seeds on the parchment or sil pad in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
2. In a medium bowl combine 3 tablespoons of sugar, salt, cumin, cinnamon, ginger, and cayenne. (Set aside) Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and the remaining 2 tablespoons of sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer the seeds to the bowl with the spices and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week. (Although I have kept them for maybe 3 weeks and they have been fine. But, they probably won\’t last that long.)
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