I love pumpkin seeds. My favorite part of the fall season is getting those seeds out of the pumpkin and toasting them up into tasty snacks. I came across this recipe last year and it was WONDERFUL! I even made extras to include in our Christmas gift baskets last year (it was a challenge not to eat all of them, myself). This year the boys have a couple pumpkins they just painted to decorate, so I'm happy I have two more pumpkins full of seeds to harvest!
Her's the recipe. Enjoy!
- 3 tablespoons white sugar
- 1/4 teaspoon cumin
- 1 teaspoon ground cinnamon
- 1 pinch cayenne pepper (according to your taste)
- 2 cups raw whole pumpkin seeds, washed and dried
- cooking spray
- 2 teaspoons salt, or to taste
- 1 tablespoon olive oil
- 2 tablespoons white sugar
- Preheat oven to 350 degrees F (150 degrees C). Line a baking sheet with parchment paper or foil.
- In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, and cayenne pepper, and set aside.
- Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden--20 to 25 minutes.
- Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes.
- Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.