Sweet and Spicy Pumpkin Seeds
- A Martha Stewart recipe
- 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
- 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.
- 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.