30 October 2008

sweet and spicy pumpkin seeds

This recipe from Martha Stewart rocks. It is very tedious and disgusting to separate the pumpkin seeds from the pumpkin "guts" but soooo totally worth it:

Ingredients

Makes 1 cup

  • 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 of cayenne pepper, to taste
  • 1 1/2 tablespoons peanut oil

Directions


Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open, removing seeds with a long-handled spoon. Separate flesh from seeds. Pumpkin should yield 1 cup seeds. Spread seeds on parchment 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 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.

1 comment:

Olivia said...

I totally heart pumpkin seeds. I bet that was delicious. Mmmm!