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.
71 calories, 1 grams fat, 15 grams carbohydrates, 2 grams proteinper tablespoon. This recipe is low in sodium. This recipe is low in fat.
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Easy to do and had most ingredients around the house on hand! The seeds are delicious and I can use the seasoning mix for all kinds of other treats.
May 19, 2006
These are absolutely irresistible - even more so than potato chips.
You can use either brown or white sugar; maple sugar or sugar-in-the-raw are also very good.
You can also make this receipe a little easier by starting with shelled, raw pumpkin seeds. Coat them with the melted sugar, spread them on a lightly oiled cookie sheet and put them in a 350 oven for a few minutes until the sugar bubbles (be careful not to burn them). Then toss them with the dry spices and sugar. I make them in batches of 4 cups, and they are always the first snack eaten.
Feb 11, 2006
i havnt made this yet, but i'm wondering if this sugar is supposed to be brown or white. does anyone know?