I had these pumpkin seeds laying around waiting to become something special after I roasted the pumpkin to make my Apple Butter Pumpkin Pie. Every time I entered the kitchen, there they were, just looking so plain and forlorn.
Grandchild #10 asked if she could eat them plain, but I knew they weere destined for something better. So I went searching in my recipe archives where I found this hidden treasure from Martha Stewart.com. When you pop them in your mouth, your taste buds are bathed in sweetness. Then, you get this surprise burst of spicy from the cayenne. You can’t help yourself…you must have more. Go ahead. Smiling is good for you.
- 1 cup completely dry fresh pumpkin seeds (approximately, from 1 pumpkin)
- 5 tablespoons sugar, separated
- ¼ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon cayenne pepper
- 1-1/2 tablespoons peanut oil
- If pumpkin seeds are still wet, dry them on a parchment-lined cookie sheet in a 250 degree oven for about an hour, or until completely dry. Allow to cool.
- In a medium bowl, combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger and cayenne.
- Heat peanut oil on high heat in a large non-stick skillet.
- Add pumpkin seeds and remaining 2 tablespoons sugar. Cook, stirring constantly, until sugar melts and seeds begin to caramelize, about 45-60 seconds.
- Transfer to bowl with spices and stir well to coat seeds. Let cool.
- These may be stored in an airtight container at room temperature for up to 1 week.
Et cetera: I literally wanted to go out and buy more pumpkins so I could make more of these. When my daughter-in-law tasted these, she said they tasted like Kettle Corn. That was the perfect description. So, take a break from popcorn movie night and grab the remote and settle in with this tasty snack. More pumpkin seeds, anyone?