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Sweet and Spicy Pumpkin Seeds


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 tablespoons peanut oil


1) Preheat oven to 250 degrees. Line a baking sheet with parchment paper. 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 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 on flat surface.


Note: Pumpkin seeds must be completely dried out in the oven before combining with spices. Finished seeds my be stored in an airtight container for up to 1 week.

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