posted by Connie 11-02-98 3:20 PM
Sweet and Spicy Pumpkin Seeds
Martha Stewart Recipe
1 cup pumpkin seeds, from 1 medium pumpkin (5 to 7 #)
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
11/2 tablespoons peanut oil
Heat oven to 250°. 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 paper 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 a bowl with spices and stir well to coat; let cool.
These may be stored in an airtight container for up to 1
week.