It’s October and that is pumpkin time. If you haven’t already, your family probably has plans of picking up a pumpkin as decoration, to make into pie, or to carve. I know lots of people save the pumpkin seeds to eat, but we had never really liked any recipe we’d tried —- until we made Caramelized Pumpkin Seeds.
Our family has never really enjoyed pumpkin seeds, but it seems like such a waste to just throw them out! So I kept trying new recipes and making up my own until I came up with one that we all like and look forward to having again! This is just one of all recipes I’ve shared on this blog of our family tested recipes!
Caramelized Pumpkin Seeds
First, wash the pumpkin seeds (removing all the pumpkin pulp) and lay out on a towel to dry.
Lay the dry pumpkin seeds out on a parchment lined cookie sheet and spray with Pam. Sprinkle with salt. Cook at 350 for 25 minutes
Meanwhile, in a bowl mix the following:
- 3 TAB Sugar
- 1/8 teas cumin (optional)
- 1/4+ teas cinnamon
- 1/4 teas ginger
- pinch or 2 cayenne pepper
Now put 2 TAB veggie oil or butter in a skillet with 3 TAB sugar and melt over medium-low heat until the sugar has melted completely.
Dump toasted seeds into sugar and mix well to coat and form a caramelized coating
Scoop caramelized seeds into spice mixture, toss, and allow to cool.
Enjoy your Caramelized Spicy Pumpkin Seeds!