- 1 cup 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 1/2 tablespoons peanut oil
After cleaning pumpkin seeds, spread on a baking sheet lined with parchment paper. Bake to dry, approx. 1 hour, stirring occasionally.
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. These may be stored in an airtight container for up to 1 week.
Add 1/2 cup peanuts, almond slivers, raisins or dried cranberries for some great taste varieties.