Sweet-n-Spicy Pumpkin Seeds
· One cup dried seeds*
· 5 Tablespoons sugar
· ¼ teaspoon salt
· ¼ teaspoon ground cumin
· ¼ teaspoon ground cinnamon
· ¼ teaspoon ground ginger
· Pinch of cayenne pepper to taste
· 1 ½ tablespoons peanut oil
You need to start out with dry seeds…..dry toasty seeds are the best. *To get dry toasty seeds, put them on a shallow baking stone or a shallow pan lined with parchment paper at 250 degrees for about 15 minutes. Stir the seeds around and go 15 more minutes. Stir again. Then, turn off the oven. Leave the seeds inside and go to the store and get whatever ingredient you are missing…..like cumin. Stop at the salon and buy some shampoo. The object is to leave your seeds in the oven for about 2 hours untouched. They will toasty and dry when you get back!
Mix 3 tablespoons of the sugar, salt, cumin, cinnamon, ginger, and the cayenne pepper in a medium bowl.
Heat the peanut oil in a large skillet on high. Add your seeds and the last 2 tablespoons of sugar to the oil. You need to stay with your seeds and stir them constantly. They will brown very quickly. Cook them until the sugar begins to caramelize. This sounds more complicated than it is. Just pretend you are on Iron Chef and move and stir the seeds until they are nice and brown.
Quickly, dump the seeds into the bowl with the spices and stir well to coat. Let them cool or burn your tongue and try some. You can store in an airtight container for up to one week but you won’t need to. My one cup of seeds were gone in about 10 minutes.