Sweet And Spicy Pumpkin Seeds
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Serves/Makes: 1 cup
Ready in: 1-2 hrs
- 6 pounds pumpkin, reserve seeds
- 5 tablespoons sugar
- 1/4 teaspoon coarse salt
- 1/4 teaspoon cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1 pinch cayenne pepper, or to taste
- 1 1/2 tablespoon peanut oil
Heat oven to 250 degrees F. 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 discard. Spread seeds on parchment in an even layer. Bake until dry,stirring occasionally, about 1 hour. Let cool. In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and 2 tablespoons sugar. Cook until sugar melts and the 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.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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