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.
Hi, I’m Anne from Life on the Funny Farm (http://annesfunnyfarm.blogspot.com), and I’m visiting from the Barn Hop.
ReplyDeleteI'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…
Hi Anne...
ReplyDeleteThis 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
Oh that sounds really yummy!
ReplyDeleteSure want to try these, we love cumin too. I have always washed mine first, now I know
ReplyDeletebetter, thanks for this info Rose