Not your average pumpkin seed recipe - in this one the roasted pumpkin seeds are caramelised then coated in a spicy/sweet mix. Perfect for a Halloween party treat - or anytime treat. Watch the recipe video here.
2 cups raw whole pumpkin seeds, washed and dried
2 teaspoons salt, or to taste
3 tablespoons white sugar
1/4 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pinch cayenne pepper
1 tablespoon olive oil
2 tablespoons white sugar
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Preheat oven to 150 degrees C. Line a baking tray with baking paper.
Place the pumpkin seeds on the prepared baking tray, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
Meanwhile, in a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger and cayenne pepper, and set aside.
When the seeds are roasted, heat the oil in a large nonstick frypan over medium heat, and stir in the roasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelised seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.