These are a very tasty treat for snacking or parties!

Traci

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Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
4
Yield:
1 cup
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C).

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  • Place the pumpkin seeds on a cookie sheet, and spread them out into a single layer. Roast until brown and crisp, about 45 minutes. Set the seeds aside in a large bowl.

  • Place the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.

  • Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat, and heat and stir with a wooden spoon until the sugar turns a light golden brown color. Watch it carefully to avoid burning.

  • Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat. Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.

Nutrition Facts

118 calories; protein 3g; carbohydrates 12.9g; fat 6.5g; sodium 3.8mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/27/2010
I had the same problem with the suger beging to seperate but i found out if i kept stirring and cooked a little bit longer that it did dislove but this was a fun recipe to try Read More
(17)

Most helpful critical review

Rating: 3 stars
10/29/2009
I was disappointed with this recipe maybe it was user error. The oil and sugar separated despite having stirred it contantly to combine and not burn the sugar so instead of pouring the separated mess over the seeds I grabbed a paper towel and soaked up the unwanted oil and poured the rest over the seeds. I think it needs salt and the chili powder is so miniscule it's not spicy at all either the amount of chili powder needs to be increased or use cayenne pepper instead of chili powder (if I make this again I think I'd rather use cayenne). Overall it was fun to try something new. Read More
(20)
22 Ratings
  • 5 star values: 6
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 3 stars
10/29/2009
I was disappointed with this recipe maybe it was user error. The oil and sugar separated despite having stirred it contantly to combine and not burn the sugar so instead of pouring the separated mess over the seeds I grabbed a paper towel and soaked up the unwanted oil and poured the rest over the seeds. I think it needs salt and the chili powder is so miniscule it's not spicy at all either the amount of chili powder needs to be increased or use cayenne pepper instead of chili powder (if I make this again I think I'd rather use cayenne). Overall it was fun to try something new. Read More
(20)
Rating: 4 stars
10/27/2010
I had the same problem with the suger beging to seperate but i found out if i kept stirring and cooked a little bit longer that it did dislove but this was a fun recipe to try Read More
(17)
Rating: 4 stars
11/03/2010
I added 1/2 teaspoon of salt into the spice mix and these came out great. The spice isn't too strong for me but enough to be a nice change from plain salted pumpkin seeds. With the salt added it's a nice balance of sweet salty and spicy. Read More
(16)
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Rating: 4 stars
11/03/2009
I also had problems with the sugar and oil separating. I used white pepper instead of chili or cayenne and it was sufficiently spicy. The spices didn't stick as well as I had hoped but I did get a good mix of sweet and spicy on the ones the spices did stick to. I think I will try increasing the oil next time. It was delicious just needs some tinkering. Read More
(8)
Rating: 4 stars
11/11/2010
I made these for my daughter/hubby while up in Portland on Halloween. Everyone loved them! But I mistakenly didn't pour the seeds into a bowl prior to adding the "sweet & spice". I kept them on a cookie and the mixture only stuck to a small portion of the seeds. Next time I'll put them in a bowl! Read More
(8)
Rating: 4 stars
11/04/2010
This was a good recipe although I used butter instead of "oil" and you have to be a little patient when melting sugar as to not burn it. I also added more chili powder and a little salt and these came out nice! Read More
(7)
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Rating: 5 stars
11/05/2010
I LOVED this recipe!!! I've tried a few for pumpkin seeds this is hands down the best. Every friend & family member who tried it said it was incredible. I did however use a LOT more of the seasonings than it called for-I used tons of seeds and made the mxiture double of the powder. It is really good you won't be disappointed! Read More
(6)
Rating: 2 stars
11/23/2009
Same problem as the other reviewers: my oil and sugar mix separated. I just poured all of it over the pumpkin seeds but was disappointed with how the sugar (now caramel) made clumps of some of the seeds and didn't seem to coat most of the others. I think the problem was that my seeds had cooled so this recipe should note that the seeds have to be hot or warm probably straight out of the oven to stop the caramel from clumping when poured on them. Also the seeds didn't seem very spicy with the chili powder so I added cayenne to the batch to make it a little hotter (per another reviewer's suggestion). Overall this recipe has potential but is woefully incomplete or incorrect as is. Read More
(5)
Rating: 5 stars
10/27/2010
Awesome the best pumpkin seeds I've ever made or eaten. Read More
(5)
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