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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (55g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 ground ginger |
||
| Calories 293 | ||
| Calories from Fat 188 | (64%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.9g | 32% | |
| Saturated Fat 3.9g | 19% | |
| Monounsaturated Fat 7.3g | ||
| Polyunsaturated Fat 8.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 151mg | 6% | |
| Potassium 282mg | 8% | |
| Total Carbohydrate 22.1g | 7% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 16.1g | ||
| Protein 8.5g | 17% | |
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Ingredients
- 1 cup pumpkin seeds (from 1 medium pumpkin)
- 5 tablespoons sugar
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 ground ginger
- 1 pinch cayenne pepper, to taste
- 1 1/2 tablespoons peanut oil
Directions
1
Preheat oven to 250°F.2
Remove and wash seeds from pumpkin.3
Spread seed on cookie sheet bake for 1 hour stirring occasionally, about one hour.4
Combine in bowl 3 tablespoons sugar, salt, cumin, cinnamon, ginger, cayenne.5
Heat peanut oil in large skillet over high heat.6
Add pumpkin seeds and remaining 2 tablespoons sugar.7
Cook until sugar melts and seeds caramelize (about 45 seconds).8
Transfer to bowl with spices and coat well.9
Let cool.10
Store for up to 1 week in airtight container.
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Featured Reviews for This Recipe
From: Pasta-Bella
On Nov 16, 2007
These are fantastic! My 3 year-old and I just carved our Halloween pumpkin yesterday, yes it's almost Thanksgiving, but who cares! I decided to finally try roasting the seeds and this recipe was a hit. Also very easy like most other roasted seed recipes. It has great flavor. The sweet "high notes" and the rounder "low notes" of the cayenne and ginger. I was very squeamish with the cayenne so ours are not spicy, but it gives a nice mellow finishing touch to the sweetness. I didn't have cumin, but otherwise, followed exactly. Thanks for the nice treat to go with our Thanksgiving Jack-o-lantern!
From: Ayelene
On Oct 30, 2007
These have been a Halloween staple at our house since I first discovered the recipe several years ago. We can't get enough - they're so delicious!
From: JulieBulie
On Oct 30, 2003
Mmmmmm, Pumpkin seeds.... This is a great recipie - I used 4 cups sedds and tripled the rest of the ingredients. We are having people over for a Halloween party tomorrow and I had planned on putting these out with pre-dinner cocktails/champange - but they are too yummy and we are selfishly keeping them for ourselves!
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