What better time to post this recipe than now. I'm breaking the rules, slightly. This recipe isn't tried and true with our family, but has still been tested, nonetheless. This was posted on a family member's blog and she says that her kids loved them. I hate wasting pumpkin seeds so I'm going to try out this recipe once we start our pumpkin carving. Let me know if you give it a go and how you liked it.
Sweet and Spicy Pumpkin Seeds
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
Makes 1 cup
Directions:Preheat oven to 250 degrees. 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.In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. 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. 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.
2 comments:
Ya know I saw this recipe and thought, hmmmm...maybe I should put this recipe on this blog.haha! I would like to try this too but not for awhile. I want an oven.
I am wondering if there is any secret to picking the "right" pumpkin to ensure good pumpkin seeds or if the secret is in the recipie. I tried a recipie last year and the seeds turned out dry and chewy...maybe I cooked them too long, or not long enough, or maybe they just weren't good seeds to begin with??? Who knew roasting pumpkin seeds could be so complicated!
Post a Comment