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A Martha Stewart recipe

Serves/Makes:1 cup

Ingredients

• 1 medium pumpkin
• 5 tbsp (70 ml) sugar
• 1/4 tsp (1 ml) salt
• 1/4 tsp (1 ml) ground cumin
• 1/4 tsp (1 ml) ground cinnamon
• 1/4 tsp (1 ml) ground ginger
• Pinch cayenne pepper to taste
• 1-1/2 tbsp (20 ml) peanut oil

Preparation

• Preheat oven to 250 degrees (125 C.).
• 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 (225 ml) 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 tbsp (45 ml) sugar, salt, cumin, cinnamon, ginger, and cayenne.
• Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tbsp (30 ml) 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.

Comments

Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.