Recipes @ Sweet-and-Spicy Pumpkin Seeds

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Wednesday, October 26, 2011

Sweet-and-Spicy Pumpkin Seeds

Some families often challenge one another to create the year's scariest jack-o'-lantern. Roasted pumpkin seeds, seasoned with a generous sprinkling of salt, are a bountiful by-product of this annual competition.

I've updated this seasonal favorite by using such flavorful seasonings as coriander, cinnamon, ginger and freshly ground black pepper. For best results, pumpkin seeds must be dried in the oven before tossing them in the spices.

Whether for cooking or carving, choose an unbruised pumpkin that feels heavy for the size of the pumpkin; it will keep, uncarved, in a cool, dry place for up to a month.



Makes 1 cup


  • 1 cup pumpkin seeds from 1 medium pumpkin (about 5 to 6 pounds)
  • 6 tablespoons sugar
  • 1/4 teaspoon coarse salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch freshly ground black pepper, or to taste
  • 1 1/2 tablespoons vegetable oil

  1. Preheat oven to 300 degrees F. Line a baking sheet with parchment paper. Open pumpkin from the bottom, removing seeds with a long-handled spoon. Remove pumpkin seeds from flesh and set seeds aside; discard flesh. Spread seeds on baking sheet in an even layer. Bake until dry, stirring occasionally, about 50 minutes. Let cool.
  2. In a medium mixing bowl, combine 4 tablespoons sugar, salt, coriander, cinnamon, ginger and pepper. Heat vegetable oil in a large nonstick skillet over medium-high heat. Add pumpkin seeds and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to attain a golden color, about 1 minute. Transfer seeds to bowl with spices using a slotted spoon and toss seeds in spices to coat. Let cool. Seeds may be stored in an airtight container for up to 1 week. 

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