Sweet-Hot Pumpkin Seeds with Autumn Spices

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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
Pinch cloves
1/2 teaspoon cinnamon
1/2 teaspoon chili powder or paprika (optional)
1 tablespoon plus 1 teaspoon dark brown sugar
Dash salt
2 teaspoons water

  1. 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.
  2. 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.
  3. Meanwhile, in small skillet, whisk together oil, spices, sugar, salt and water. Simmer on low heat, stirring occasionally, until seeds finish toasting.
  4. Remove seeds from oven, and stir into spice mixture, coating evenly. Cook on stove for another 5 minutes.
  5. Return seeds to baking sheet, patting into one layer. Bake about 10 minutes, until crisp.
  6. 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

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