eat make read

After whipping up a delicious side for dinner I had to do something with all those pumpkin seeds. There’s certainly nothing wrong with good old baked and salted pumpkin seeds, but I was looking for something with a little more pizazz. When I stumbled upon this one for sweet and spicy pumpkin seeds it’s like it was calling my name. Sweet and spicy? It’s one of my favorite taste sensations.

The process of making them is pretty simple. Baking the seeds takes the longest, but once you get past that it’s pretty quick. Mmm and the result is super tasty. First you taste the sweetness of sugar, ginger and cinnamon followed up by the cumin, cayenne and the roasted flavor of the baked seeds. These would make a great party snack.

Oh, and have a fantastic fall weekend!

sweet & spicy pumpkin seeds
from martha

1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne pepper, to taste
1 1/2 tablespoons peanut oil

Preheat oven to 250 degrees.

1
Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. 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.
3
Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds.
4
Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.