Friday, October 31, 2008

Candied Pumpkin Seeds

My favorite Halloween treat:

Seeds from one med.-lrg. pumpkin
4 Tbsp. sugar
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
pinch cayenne pepper
1 1/2 Tbsp cooking oil

1. Preheat oven to 250*. Line baking sheet with parchment paper. Spread seeds in an even layer on the parchment paper. Bake until dry, stirring occasionally, about 1 hour. Let cool.

2. In a medium bowl, combine 2 Tbsp. sugar, the salt, cumin, cinnamon, ginger, and cayenne.

3. Heat the oil in a large skillet over high heat. Add pumpkin seeds and remaining 2 Tbsp. sugar. Cook until sugar melts and pumpkin seeds begin to caramelize; about 45-60 seconds.

4. Transfer the seeds to the bowl with spices, and stir well to coat. Let cool. Store in an air-tight container, up to 1 week. (but ours are never around more then a day!)


Sonja said...

Here's one of the advantages of a cupboard full of spices. My creativity is limited to salt, pepper, pumpkin pie spice, poultry spice, and apple cider vinegar. Hmmm.

Katrina said...

Pumpkins dropped to 4 cents a pound the day after Halloween so I got one just to try this out! It sounds yummy and I happen to have all those spices on hand!

Jenni Sue said...

Sam was complaining about how I didn't make pumpkin seeds this year. (I didn't because I've finally given up on them being any good. I think he's too nice.) So, I'm really excited to surprise him with this recipe. Thanks!

Summer said...

I love it, I'm not the hugest fan of just salting and baking them myself, so I'm excited to try this out.