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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.

Recipe Summary

prep:
5 mins
cook:
35 mins
total:
40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.

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  • 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.

  • 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.

Cook's Notes:

You can substitute light corn syrup for molasses, if desired.

If you don't have pumpkin or squash to collect seeds from, that's okay. Most grocery stores and mini marts sell them in the snack section.

Nutrition Facts

105 calories; protein 3.5g; carbohydrates 15.5g; fat 3.7g; sodium 245.4mg. Full Nutrition
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