Ingredients for Sweet And Spicy Pumpkin Seeds
- 1 cup pumpkin seeds (from about 1 medium pumpkin)
- 5 tablespoons granulated sugar
- 1/4 teaspoon salt
- Ground Cumin
- Ground Cinnamon
- Ground Ginger
- Cayenne Pepper
- 2 tablespoons peanut oil
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How to Make Sweet And Spicy Pumpkin Seeds
- Preheat oven to 250°F (120°C).
- Scoop out pumpkin seeds and clean them thoroughly. Rinse and pat them completely dry with a paper towel. This step is crucial for even roasting.
- Spread seeds in a single layer on a baking sheet. Bake for 30-40 minutes, stirring halfway through, until lightly toasted and slightly dried.
- While seeds are baking, prepare the spice mixture: In a medium bowl, combine 3 tablespoons granulated sugar, 1/4 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon cayenne pepper (or more, to taste).
- Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Do not overheat the oil.
- Add the toasted pumpkin seeds and the remaining 2 tablespoons of granulated sugar to the skillet.
- Cook, stirring constantly, until the sugar melts and forms a light caramel coating around the seeds (about 2-3 minutes). Be careful not to burn the sugar.
- Immediately transfer the candied pumpkin seeds to the bowl with the spice mixture. Toss gently to coat evenly.
- Spread the seeds on a parchment-lined baking sheet to cool completely. This prevents them from sticking together.
- Once cool, store in an airtight container at room temperature for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
64g
Fat
18g
Carbs
6g
