“These pumpkin seeds are both sweet and spicy at the same time. They have much more flavor than any other pumpkin seeds.” - by Theresa
Ingredients
Adjust Servings
Original recipe yields 2 cups
Directions
- Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger, and cayenne pepper, and set aside.
- Place the pumpkin seeds on the prepared baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
- Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of sugar-spice mixture, toss to coat, and let cool.
Nutrition
Amount Per Serving (8 total)
- Calories
- 117 cal
- 6%
- Fat
- 4.8 g
- 7%
- Carbs
- 16.6 g
- 5%
Based on a 2,000 calorie diet
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Reviews (119)
Rate This Recipe
"Almost perfect! I took the advice of a few reviewers below and decided to substitute 1T Brown Sugar for the white sugar when caramelizing. Used 1T butter instead of olive oil (not as healthy, but ad..." See moreded A LOT more flavor and made the caramelization process more accurate). Instead of plopping everything into the pan together, I melted the butter, added both sugars and heated on medium-high till the sugars just barely started to caramelize. Then added the seeds and toasted, stirring regularly till they started to brown slightly and pop (about 5-min depending on temp under the pan). Added the coated seeds to a pan with the sugar/spice mixture and voila! Yummy, yummy! Even my fiancée, who doesn't like pumpkin seeds, likes these!"
Carigan
"This recipe was great the only thing I added brown sugar to caramelize the seeds was a huge hit. They were gone in minutes!!!..." See more"
Russian_Expat
"Completely addictive. The only thing I changed was to add a pinch of nutmeg. These are indeed very sweet, which suited me just fine, but if I were serving to more sophisticated palates, I would take..." See more the advice of those who recommend scaling back the sugar by a tablespoon."
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