How to bake sweet and spicy pumpkin seeds

Face it, we all love bringing in the Fall season with everything pumpkin. Pumpkin pie, pumpkin stew, carving pumpkins, and now, pumpkin seeds! Instead of discarding your pumpkin seeds this season, try this recipe, it's sure to be a winner!

Difficulty: Easy

Instructions

Things You'll Need:

• Pumpkin seeds
• Salt (to taste)
• 5 tbsp. of Sugar
• 1/2 tsp. course salt
• 1/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/4 tsp. gound cumin
• pinch of cayenne pepper (to taste)
• 1/2-1 tbsp. Peanut oil

1. Preheat the oven to 250 degrees. Arrange your pumpkin seeds in a single layer on a baking sheet. DO NOT RINSE THE SEEDS, just pull all of the strings away.

2. Sprinkle the salt (to taste) on the seeds and put in the oven for 15-30, stirring occasionally. (I take my seeds out when they turn a very light gold)

3. While the seeds are baking, combine 3 tbsp. sugar, course salt, cumin, cinnamon, ginger, and cayenne pepper in a large bowl. Set aside.

4. Once the seeds are done baking, take them out of the oven and heat up the peanut oil in a pan large enough to stir all of the seeds in it. Add the seeds to the warming oil and then add 2 tbsp. of sugar to caramelize the seeds (they will turn a deeper brown). This usually only takes about 45-60 seconds.

5. Transfer the caramelized seeds into the bowl with the spice mixture and toss to coat evenly.

6. You can put them in bowls all around the house for everyone to enjoy. My family and friends love them and I hope your's does too! :)

Tips & Warnings

• The spice mixture can be mixed ahead of time if you know you will be running short with time.
• If you do not have any course salt, just use regular salt. The only difference is texture.
• While this is a fun activity to do with your kids, the oil and oven will be very hot, so watch out!

[princess123]

on 10/29/2009 that is a very good treat

[jull14]

on 7/16/2009 Great article, very interesting, thanks

[CandisLynn]

on 10/22/2008 This sounds delicious! What a neat twist on an old favorite :)