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!)