Recipe: Sweet and Spicy Pumpkin Seeds

Sweet and Spicy Pumpkin Seeds
rec.food.recipes/Tina Stevenson/1998
Makes 1 cup

This is recipe I saw on Martha Stewart's Living Show last autumn. These pumpkin seeds are absolutely dynamite!

1 cup pumpkin seeds, from 1 medium pumpkin (about 5 to 7 pounds)
5 tablespoons sugar
1/4 teaspoon coarse salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch cayenne pepper, or to taste
1 1/2 tablespoons peanut oil

Heat oven to 250F.

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.