Tuesday, October 28, 2008

Sweet and Spicy Pumpkin Seeds

This is another recipe that we make every fall. I got it from a Martha Stewart Living magazine years ago. We usually use the pumpkin seeds leftover from carving our jack-o-lantern. We carved our lantern this morning, and I'm enjoying munching on the seeds right now! (It's a quick recipe.)

*If you don't get a full cup of seeds from your pumpkin (or if you happen to get more), just adjust the spices a bit accordingly.

Spicy Pumpkin Seeds

1 medium pumpkin
5 T. sugar
1/4 t. salt
1/4 t. ground cumin
1/4 t. ground cinnamon
1/4 t. ground ginger
1 1/2 T. oil

Line a plate with paper towels. Cut the pumpkin open, remove the seeds, and separate them from the flesh. Put seeds in a colander and wash thoroughly, then place them on the paper towel-lined plate to dry further.

Put seeds on a baking sheet and bake in a 250-degree-oven, stirring occassionally, for 1 hour. Let cool.

In a medium bowl, combine 3 T. sugar, salt, cumin, cinnamon and ginger. Heat oil in a skillet over high heat. Add dried seeds and remaining 2 T. sugar. Cook until sugar melts and seeds begin to caramelize. Transfer seeds to bowl of sugar/spices, and stir well to coat. Let cool.


The finished seeds store in an airtight container for a week or two. And they are sooooo yummy!

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