Saturday, October 31, 2009

Sweet and Salty Pumpkin Seeds

Kendall talked me into carving a pumpkin today.  She likes carving pumpkins because she loves to stick her hand in the goo. Me, not so much, though I do enjoy pumpkin carving, especially since I found this recipe for a different kind of pumpkin seed seasoning. It's sweet and salty goodness at its best!


seeds from one medium pumpkin (about a cup and a half)

5 T sugar, divided
1/4 tsp cinnamon
1/4 tsp ground cumin (I insist on using seeds and grinding them myself; it's just better that way!)
1/4 tsp ground ginger
1/4 tsp coarse salt (Kosher salt)
1 pinch of cayenne pepper, to taste (I used pepper flakes and ground them, too.)
1 1/2 T peanut oil

Preheat oven to 250 degrees.  Line a baking sheet with parchment paper. Spread seeds on the parchment paper, evenly.  Bake until dry, stirring occasionally; about one hour (though mine only took 45 minutes this time; maybe it was the parchment?)  Cool. (I poured them onto a clean, cool cookie sheet and set them on the deck for five minutes.

Set two tablespoons of the sugar aside.

In a medium bowl, combine the remaining 3 tablespoons of the sugar, plus the salt, cumin, cinnamon, ginger, and cayenne; set aside.

Heat peanut oil in a medium, non-stick skillet over high heat.  Add the baked pumpkin seeds and the rest of the sugar. Stir, cooking until the sugar melts and the seeds begin to caramelize (I cooked mine until the seed started whistling!), about a minute.  Transfer to bowl with spices and stir well to coat.


These may be stored in an airtight container for up to one week (if crazed fools haven't eaten them all by then!)

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