About this recipe:The perfect sweet and spicy snack, whilst on the go. Pumpkin seeds are baked, then caramelised in a frying pan, creating these delicious pumpkin seeds. You can also sprinkle them over salads or soups.
3 tablespoons caster sugar
1/4 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pinch cayenne pepper
130g raw whole pumpkin seeds, washed and dried
cooking spray or oil for greasing
2 teaspoons salt or to taste
1 tablespoon olive oil
2 tablespoons caster sugar
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Method Prep:10min › Cook:25min › Extra time:35min › Ready in:1hr10min
Preheat oven to 150 C / Gas 2. Line a baking tray with baking parchment.
In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger and cayenne pepper; set aside.
Place the pumpkin seeds on the prepared baking tray, spray them with cooking spray and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
Heat the oil in a large non-stick frying pan over medium heat and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelised seeds into the bowl of sugar-spice mixture, toss to coat and let cool.
I love this recipe so much that I don't even want to try any other roasted pumpkin seed recipe! Don't know if that is good or bad... This is the perfect combination of sweet, salty and spicy!!! Great for a snack or to sprinkle over your pumpkin soup as a garnish! - 06 Oct 2011
Not sure if I made this correctly or not but I wasn't crazy about the flavours. I cooked the seeds until they started popping so perhaps my mistake. Very sweet and I just didn't like the overall taste. Next time I'll play around with the spices. All that said, they still got eaten! - 16 Nov 2016