Pumpkin Pie Seeds
Description
The pumpkins are carved, the pies are all baked, and you have a bunch of pumpkin seeds just waiting to be turned into a sweet, spicy snack. Here's your recipe.
Ingredients
•
1 cup raw cleaned pumpkin seeds (preferably from a sugar pumpkin)
•
4 cups water
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4 teaspoons salt
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1 tablespoon unsalted butter
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1 tablespoon white sugar
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1 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/8 teaspoon ground cardamom
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1 tablespoon white sugar, or to taste
Directions
1
Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. Drain seeds but do not rinse. Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.
2
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
3
Melt butter in a large microwave-safe bowl until melted, about 1 minute. Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices. Spread seeds out onto the prepared baking sheet in a single layer.
4
Bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour. Stir several times during baking. Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.