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Sweet and Spicy Pumpkin Seeds

Featured in the Honolulu Star-Advertiser on October 24, 2018.

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Ingredients:

Sweet and Spicy Pumpkin Seeds

  • 5 tablespoons sugar, divided
  • 1/4 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cayenne pepper
  • 2 cups raw whole pumpkin seeds, washed and dried
  • Cooking spray
  • 2 teaspoons salt, or to taste
  • 1 tablespoon olive oil
  • 2 tablespoons sugar

Directions:

  1. Heat oven to 300°F.
  2. Line baking sheet with parchment paper.
  3. In a large bowl, stir together 3 tablespoons sugar, cumin, cinnamon, ginger, and cayenne pepper, set aside.
  4. Place pumpkin seeds on prepared baking sheet, spray with cooking spray, and sprinkle with salt to taste.
  5. Bake seeds for 20-25 minutes or until lightly golden.
  6. In a large skillet over medium heat, heat oil.
  7. Stir in toasted pumpkin seeds and sugar.
  8. Cook and stir seeds until sugar forms a coating on seeds, 2-3 minutes.
  9. Stir caramelized seeds into bowl of sugar-spice mixture, toss to coat, and let cool.

Serves 8.

Approximate Nutrient Analysis per serving (assumes 10 seconds of oil spray):
250 calories, 19 g fat, 3 g saturated fat, 0 mg cholesterol, 600 mg sodium, 15 g carbohydrate, 2 g fiber, 11 g sugar, 10 g protein

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