Spicy Carmelized Pumpkin Seeds

I make these seeds every Halloween. I wait until the day before to carve our pumpkins out. Then I do the tedious task of separating the seeds from the strings, washing the seeds, and drying them off. It is a big pain in the ass but it is soooo worth it.


Spicy Carmelized Pumpkin Seeds

Yields 2 cups; 8 servings; 131 calories per servin

Ingredients:

3 T white sugar
1/4 t cumin
1/4 t cinnamon
1/4 t ground ginger
2 pinch cayenne pepper
2 cups raw whole pumpkin seeds, cleaned and dried
Cooking Spray
2 t kosher salt
1 T olive oil
2 T white sugar
Parchment paper


Directions:

-Preheat oven 300 deg F. Line baking sheets with parchment paper.
-In large bowl, stir together 3 T white sugar and spices, set aside.
Place pumpkin seeds on baking sheets. Spray top surface with cooking spray. Sprinkle with salt to taste. Bake seeds until golden ; 20-25 minutes.
-Heat oil in skillet over medium heat. Stir in toasted pumpkin seeds and 2 T white sugar. Cook and stir until seeds are coated with sugar; 2-3 minutes
-Stir the seeds into the bowl of sugar/spice mixture.. Toss to coat. Spread on cookie sheet to cool. Store in air tight container for storage.

These are really good and they do not last long in this house.

Enjoy!