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Sweet and Spicy Pumpkin Seeds- the best!

October 27, 2010
Pumpkin Seeds

Image by justgrimes via Flickr

I got this recipe from Martha Stewart years ago.  The recipe is delicious as is, but for the kids, I omit the cumin and cayenne and cut the ginger in half. 

  • Seeds from 1 medium pumpkin (about 1 cup
  • 5 Tablespoons of Sugar
  • 1/4 tspn salt
  • 1/4 tspn ground cumin
  • 1/4 tspn ground cinnamon
  • 1/4 tspn ground ginger
  • 1 1/2 Tablespoons peanut or canola/vegetable oil

Bake seeds in 250 degree oven until completely dried, about 1 hour, stirring occasionally

In medium bowl, combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger and cayenne.  Heat oil in large nonstick skillet over high heat.  Add pumpkin seeds and remaining 2 tablespoons sugar.  Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45-60 seconds.  Transfer to bowl with spices and stir well to coat.  Let cool.  Store in airtight container up to 1 week.

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