Monday, October 28, 2013
Sweet and Spicy Pumpkin Seeds
It's pumpkin time again, and one of my favorite treats is roasted pumpkin seeds. I've tried several different recipes, but here is my favorite. The flavor should be a bit sweet, and a bit spicy at the same time. Be careful not to use too much cayenne to start...You can always add a bit more!
Preheat oven to 300 degrees. Take about 1 1/2 cups of washed pumpkin seeds and spread on a lightly oiled baking sheet, lightly salt and bake for 25 minutes.
While they are baking, mix together in a bowl two tablespoons of sugar with 1/2 teaspoon of cinnamon, ginger and cumin, then add just a pinch of ground cayenne pepper and set aside.
When the seeds are baked, add a couple of teaspoons of olive oil to a frying pan along with 2 tablespoons of sugar. Heat until the sugar is dissolved. Add the pumpkin seeds and cook until the sugar starts to caramelize and the seeds are slightly brown. Stir the caramelized seeds into the spice mixture in the bowl. Taste and add a bit more cayenne if desired.