Not your average pumpkin seed recipe! In this one, roasted pumpkin seeds are caramelised then coated in a spicy-sweet mix.
Almost perfect! I took the advice of a few reviewers below and decided to substitute 1T Brown Sugar for the white sugar when caramelizing. Used 1T butter instead of olive oil (not as healthy, but added A LOT more flavor and made the caramelization process more accurate). Instead of plopping everything into the pan together, I melted the butter, added both sugars and heated on medium-high till the sugars just barely started to caramelize. Then added the seeds and toasted, stirring regularly till they started to brown slightly and pop (about 5-min depending on temp under the pan). Added the coated seeds to a pan with the sugar/spice mixture and voila! Yummy, yummy! Even my fiancée, who doesn't like pumpkin seeds, likes these! - 21 Oct 2011 (Review from Allrecipes USA and Canada)
This recipe was great the only thing I added brown sugar to caramelize the seeds was a huge hit. They were gone in minutes!!! - 31 Oct 2010 (Review from Allrecipes USA and Canada)
Completely addictive. The only thing I changed was to add a pinch of nutmeg. These are indeed very sweet, which suited me just fine, but if I were serving to more sophisticated palates, I would take the advice of those who recommend scaling back the sugar by a tablespoon. - 07 Nov 2009 (Review from Allrecipes USA and Canada)