Come Halloween every family will get out the carving knives and start carving their pumpkins. And after the fun, make sure that no bits of the pumpkin go to waste by baking a pumpkin pie, making a warm pumpkin soup, and baking some pumpkin seeds! Try something different with your usual oven-baked pumpkin seeds and add some spices to them. Here is what we came up with and they were delicious!
How To Make Sweet and Spicy Pumpkin Seeds
Ingredients
- 1 medium pumpkin
- 5 tbsp sugar
- 1/4 tsp salt
- 1/4 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch cayenne pepper to taste
- 1 1/2 tbsp peanut oil
Instructions
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Heat your oven to 250 degrees Fahrenheit.
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Line a baking sheet with parchment paper.
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Cut the pumpkin open from the bottom, removing seeds with a long-handled spoon.
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Separate the flesh from the seeds and reserve the flesh for later use (see pumpkin pie recipe).
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The pumpkin should yield 1 cup of seeds. Spread the seeds on the parchment paper in an even layer. Bake them in the oven for 1 hour until they dry. Then let them cool afterward.
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In a medium-sized bowl, combine 3 tbsp. of sugar, salt, cumin, cinnamon, ginger, and cayenne. Set aside for the moment.
- In a medium bowl combine 3 Tbs. sugar, salt, cumin, cinnamon, ginger, and cayenne.
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Heat the peanut oil in a large nonstick skillet over high heat.
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Add in the pumpkin seeds to the skillet as well as the remaining 2 tbsp. of sugar. Cook for about 45 to 60 seconds until the sugar melts and the pumpkin seeds begin to caramelize.
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Transfer the contents of the skillet to the medium-sized bowl with spices and stir well for even coating.
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Let the bowl cool. You may also store the contents in an airtight container for up to 1 week. Enjoy!
Nutrition
- Sugar: 98g
- :
- Calcium: 309mg
- Calories: 783kcal
- Carbohydrates: 151g
- Fat: 23g
- Fiber: 7g
- Iron: 12mg
- Potassium: 4624mg
- Protein: 14g
- Saturated Fat: 4g
- Sodium: 494mg
- Vitamin A: 115777IU
- Vitamin C: 122mg
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