Frank and Tina |
South East
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1 cup raw pumpkin seeds 7 tablespoons sugar-divided 1/4 teaspoon salt 1/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch of cayenne pepper 1 1/2 tablespoons canola oil
Directions
Bake seeds until dry, stirring occasionally, about 1 hour. Let cool.
In a medium bowl combine 4 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne, set aside. Heat oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Stir and keep stiring until sugar melts and pumpkin seeds begin to caramelize, about 1 min or 2. Be careful not to overcook and burn. Quickly transfer to bowl with spices, and stir well to coat. Let cool.
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10/30/2009 9:15:04 PM
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