If you are carving pumpkins this holiday season, hold on to those pumpkin seeds and make a batch of these tasty Sugar & Spice Roasted Pumpkin Seeds. I was able to make a double batch from two medium sized pumpkins. While the prep work does take some time, get the family together to lend a hand to make the process faster.
I adapted two recipes I found online to come up with this method. As a rule I detest recipes that have you hovering by the stove constantly checking on whatever is baking. So to cut down on that, these pumpkin seeds are boiled for 10 minutes and then having a short baking time compared to other recipes, which would have you sitting and stirring for an hour. I appreciate the time saver and the flavor of these seeds was wonderful.
Sugar & Spice Roasted Pumpkin Seeds
Makes about 1 cup
- 1 cup pumpkin seeds (from 1 medium pumpkin)
- 5 tablespoons sugar (divided 3 Tbsp and 2 Tbsp)
- 1/4 teaspoon salt
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 ground ginger
- 1 pinch cayenne pepper, to taste (I went very light on the cayenne, just a tiny sprinkle)
- 1 1/2 Tbsp. canola oil
1. Preheat oven to 400-f degrees. In a large mixing bowl, add 3 Tbsp. sugar, salt, cumin, cinnamon, ginger, and cayenne and stir well. Set aside.
2. Rinse the pumpkin seeds and remove any large pieces of goop. Bring a pot filled with water to a boil and simmer for 10 minutes. Drain. (The ration I used was for every 1/2 cup of seeds to use 2 cups of water and 1/2 Tbsp. of salt)
3. Add canola oil to a large baking sheet and spread around to coat the sheet. Add the seeds to the sheet and mix them around so they are also coated with the oil. Bake for 5-20 minutes, checking frequently to stir and to check to see if they are beginning to brown. Smaller seeds take less time, so watch carefully. When they are lightly toasted brown, remove from the pan and transfer to a large saute pan.
4. To the saute pan with pumpkin seeds, add 2 Tbsp. sugar to the seeds and stir over medium high heat, until the sugar is dissolved. Stir frequently for about 30 seconds. Add to the large mixing bowl filled with the sugar and spices. Stir well to coat. Pour the mixture out on a large clean baking sheet lined with parchment paper (or on a counter lined with parchment) and let cool.