TMTT - Sweet & Sassy Pumpkin Seeds

Tuesday, November 4, 2008

Today is Tuesday - I am here to Tempt Your Tummy! I have been trying to do recipes on Tuesdays (got the idea from my SIL Kari, from this blog, I think I missed a few Tuesdays... anyways... we didn't carve our pumpkin this year, just left it plain - that meant that I still had seeds in there :) I have never tried or really heard of eating pumpkin seeds but a coworker of mine brought some in last week and they were yummy. I then saw this recipe on this blog, and decided to try it... Here are a few pictures and let me tell you they are yummy!

1 medium pumpkin
5 Tbsp. sugar
1/4 tsp.salt
1/4 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. ground ginger
Pinch of cayenne pepper, to taste
1 1/2 Tbsp. peanut oil

Preheat oven to 250 F. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (that over-achiever Martha would like for you to save it to make pie filling). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

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.