Monday, October 29, 2012

Sweet and Spicy Roasted Pumpkin Seeds...


This recipe has yummy sweetness with just a little bite of spice !


Save all of your seeds from pumpkin carving.
Separate seeds from pulp, by hand. (Don't use water.)



Spread on a parchment paper lined baking tray.
Bake at 250 degrees for 1 hour.


Then saute the seeds in 1 and 1/2 Tbsp. canola oil.
I will usually saute until a few of the seeds are just beginning to turn brown.

In a small bowl, mix together 4 Tablespoons of sugar,
1/4 teaspoon each of salt, cinnamon and ginger.
Add a couple shakes of pepper.

Add sauteed seeds to sugar mixture and toss to coat evenly.






4 comments:

  1. Hi, I’m Anne from Life on the Funny Farm (http://annesfunnyfarm.blogspot.com), and I’m visiting from the Barn Hop.

    I've been seeing a lot of recipes for roasted pumpkin seeds lately, but none with ginger. Perfect!

    Anyway, thanks for posting this. I hope you can pop by my blog sometime to say hi…

    ReplyDelete
  2. Hi Anne...
    This recipe also called for 1/4 tsp. of cumin.
    I omit it, but some may like that punch of flavor !
    Thanks for stopping by....I'm off to visit your Blog...
    Rose

    ReplyDelete
  3. Sure want to try these, we love cumin too. I have always washed mine first, now I know
    better, thanks for this info Rose

    ReplyDelete

So glad to have you here visiting...
would love to hear your thoughts !
Rose