Candied Pumpkin Seeds
Pumpkin seeds roasted with notes of cinnamon, cayenne, ginger, and brown sugar are an exotic, salty-spicy-sweet combination. Store in an airtight container for up to one week.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 4tablespoons packed dark brown sugar
- 2tablespoons water
- ½tablespoon kosher salt
- 1½ teaspoons molasses
- 1teaspoon ground cumin
- 1teaspoon ground cinnamon
- ¾teaspoon ground ginger
- ¼teaspoon cayenne pepper
- ¼teaspoon ground nutmeg
- 3½ cups roasted unsalted pumpkin seeds
Instructions
Step 1
Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.Step 2
Whisk brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg together in a medium mixing bowl. Add pumpkin seeds and toss until evenly coated. Transfer to the prepared baking sheet.Step 3
Bake until crispy, stirring halfway through, 35 to 40 minutes. Remove from the oven, stir, then carefully slide or lift the parchment paper off the baking sheet and set on the counter to cool completely. Break up any clumps with your hands and serve.