Sweet-Hot Pumpkin Seeds with Autumn Spices
Friday, October 30th, 2009 392 views
Makes 8 servings (2 tablespoons each)
1 pumpkin (or 1 cup purchased raw pumpkin seeds)
Canola oil spray
4 teaspoons walnut oil (olive oil may be substituted)
1 teaspoon ground ginger
Pinch cloves
1/2 teaspoon cinnamon
1/2 teaspoon chili powder or paprika (optional)
1 tablespoon plus 1 teaspoon dark brown sugar
Dash salt
2 teaspoons water
Method:
- Remove seeds from pumpkin with a large spoon. To separate seeds from pumpkin fiber, place the mixture in a large bowl filled with cold water. Wash and dry them thoroughly.
- Preheat oven to 375°F. Lightly coat a baking sheet with canola oil spray. Place seeds in one layer on a baking sheet and toast for 10 minutes.
- Meanwhile, in small skillet, whisk together oil, spices, sugar, salt and water. Simmer on low heat, stirring occasionally, until seeds finish toasting.
- Remove seeds from oven, and stir into spice mixture, coating evenly. Cook on stove for another 5 minutes.
- Return seeds to baking sheet, patting into one layer. Bake about 10 minutes, until crisp.
- Remove from oven, and let cool. Gently loosen from baking sheet with tip of metal spatula. Store in a tightly covered container.
taken from:
