Spicy-Sweet Roasted Pumpkin Seeds
 Spicy Sweet Roasted Pumpkin Seeds- 2 to 3 cups roasted pumpkin seeds
- 5 T. sugar, divided
- 1/4 tsp. salt
- 1/4 tsp. cinnamon
- 1/4 tsp. ginger
- pinch of ground cayenne pepper
- 1 T. peanut oil
Preparation -
Roast the pumpkin seeds as directed below; set aside. Then... in a small bowl, combine 3 tablespoons of the sugar plus the salt, cinnamon, ginger, and cayenne pepper. Set the spice mixture aside. Heat the peanut oil in a large skillet. Add the roasted pumpkin seeds and the remaining 2 tablespoons of sugar. Over medium high heat, cook the pumpkin seeds for about one minute or until the sugar melts and starts to caramelize. Place the pumpkin seeds in a serving bowl. Sprinkle with the spice mixture and toss to coat. Allow the mixture to cool before eating.
To roast pumpkin seeds...- After removing the stringy membrane surrounding the seeds, place the seeds in a colander and rinse well.
- Spread the seeds on a baking sheet in a single layer.
- Drizzle a small amount of vegetable oil or olive oil over the seeds or spray them lightly with non-stick cooking spray.
- Turn gently to coat the seeds evenly with the oil or spray.
- Roast in a preheated oven at 300° for about 20 minutes, turning the seeds over one time.
Store roasted pumpkin seeds up to one week in an airtight container.
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