sweetnpetite
Intellectual snob
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Salt- before or after?
oven temp?
oven temp?
Pumpkin seeds
- Thread starter sweetnpetite
- Start date
Selena_Kitt
Disappearing
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- Jan 25, 2004
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This is the BEST pumpkin seed recipe I've ever found....
Sweet and Spicy Pumpkin Seeds
Makes 1 cup
Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.
1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch cayenne pepper to taste
1 1/2 tablespoons peanut oil
1. Preheat 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 reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
2. 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 remaining 2 tablespoons sugar. Cook until sugar melts and 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.
Sweet and Spicy Pumpkin Seeds
Makes 1 cup
Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.
1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch cayenne pepper to taste
1 1/2 tablespoons peanut oil
1. Preheat 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 reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
2. 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 remaining 2 tablespoons sugar. Cook until sugar melts and 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.
sweetnpetite
Intellectual snob
- Joined
- Jan 10, 2003
- Posts
- 9,135
I've just made the sweet n spicy pumpkin seeds, with a few substitutions (ie- using what was on hand and eyeballing the measurments. Pretty good
These seem like they'd make a great party treet, or even tossed in with some savory chex mix or something.
They also taste good after they're carmalized and before the other spices get mixed in.
ps- I tried to carmalize the mixture rather than just plain sugar- NOT recomended- lol. It just doesn't work. Mine are a little extra sweet, because I didn't realize that I wasn't supposed to mix the whole measure of sugar with the spices, but I like it that way
These seem like they'd make a great party treet, or even tossed in with some savory chex mix or something.
They also taste good after they're carmalized and before the other spices get mixed in.
ps- I tried to carmalize the mixture rather than just plain sugar- NOT recomended- lol. It just doesn't work. Mine are a little extra sweet, because I didn't realize that I wasn't supposed to mix the whole measure of sugar with the spices, but I like it that way
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