Ingredients
Makes 1 cup
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
Instructions
1. Heat oven to 250 degrees. 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.
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 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
