Snack Recipes: Pumpkin Seeds 06 by Recipe Cottage

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	Pumpkin Seeds 06

		Sweet and Spicy Pumpkin Seeds Makes 1 cup 1 cup pumpkin seeds, from 1 medium pumpkin (about 5 to 7 pounds) 5 tablespoons sugar 1/4 teaspoon coarse salt 1/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch cayenne pepper, or to taste 1 1/2 tablespoons peanut oil Heat oven to 250 . Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds and discard. 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 2 tablespoons sugar. Cook until sugar melts and the 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.