Description
These pumpkin seeds are both sweet and spicy at the same time. They have much more flavor than any other pumpkin seeds.
Ingredients
- 3 tablespoons white sugar
- ¼ teaspoon cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 pinch cayenne pepper
- 2 cups raw whole pumpkin seeds, washed and dried
- cooking spray
- 2 teaspoons salt, or to taste
- 1 tablespoon olive oil
- 2 tablespoons white sugar
Instructions
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- In a large bowl
- stir together 3 tablespoons of sugar
- the cumin
- cinnamon
- ginger
- and cayenne pepper
- and set aside.
- Place the pumpkin seeds on the prepared baking sheet
- spray them with cooking spray
- and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden
- 20 to 25 minutes.
- Heat the oil in a large nonstick skillet over medium heat
- and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds
- 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture
- toss to coat
- and let cool.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 8