Yesterday, I provided the basic recipe for Toasted Pumpkin Seeds.
Today’s recipe ups the flavor ante, with spices that will remind you of red pepper jelly—both sweet and hot.
If you’ve purchased a Halloween pumpkin, you’ll have the basis for a high-protein snack. If not, you may use raw pumpkin seeds from the snack or nut aisle of your local natural and organic food store.
Sweet-Hot Pumpkin Seeds with Autumn Spices
Makes 8 servings (2 tablespoons each)
1 pumpkin (or 1 cup purchased raw pumpkin seeds)
Canola oil spray
4 teaspoons walnut oil (olive oil may be substituted)
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon chili powder or paprika (optional)
1 tablespoon plus 1 teaspoon dark brown sugar
2 teaspoons water
- Remove seeds from pumpkin with a large spoon. To separate seeds from pumpkin fiber, place the mixture in a large bowl filled with cold water. Wash and dry them thoroughly.
- Preheat oven to 375°F. Lightly coat a baking sheet with canola oil spray. Place seeds in one layer on a baking sheet and toast for 10 minutes.
- Meanwhile, in small skillet, whisk together oil, spices, sugar, salt and water. Simmer on low heat, stirring occasionally, until seeds finish toasting.
- Remove seeds from oven, and stir into spice mixture, coating evenly. Cook on stove for another 5 minutes.
- Return seeds to baking sheet, patting into one layer. Bake about 10 minutes, until crisp.
- Remove from oven, and let cool. Gently loosen from baking sheet with tip of metal spatula. Store in a tightly covered container.
Recipe and photo courtesy of the American Institute for Cancer Research