Food recipes
Sweet n' Spicy Pumpkin Seeds
Sweet n' Spicy Pumpkin Seeds Ingredients: seeds, pumpkin and squash seeds, whole, roasted, without salt sugars, granulated spices, cumin seed spices, cinnamon, ground spices, ginger, ground spices, pepper, red or caye...
Sweet n' Spicy Pumpkin Seeds
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
spices, cumin seed
spices, cinnamon, ground
spices, ginger, ground
spices, pepper, red or cayenne
butter, without salt
Directions:
Cut hole in bottom of pumpkin and scrape out seeds.
Rinse well to remove pulp.
Pat dry.
Preheat oven to 250
Line pan with parchment paper and spread seeds in even layer.
Roast until dry.
About 1 hour.
In small bowl, mix 3 Tbl.
Sugar, the cumin, cinnamon and ginger.
Set aside.
In nonstick pan, melt butter.
Once butter is melted, add seeds and stir to coat.
Then sprinkle with the remaining 2 Tbl.
of sugar.
Cook until sugar begins to caramelize, about 1-2 minutes.
Pour seeds in bowl of spices and stir or shake to coat.
Store seeds in airtight container up to one month (if they last that long).
Ingredients:
seeds, pumpkin and squash seeds, whole, roasted, without salt
sugars, granulated
spices, cumin seed
spices, cinnamon, ground
spices, ginger, ground
spices, pepper, red or cayenne
butter, without salt
Directions:
Cut hole in bottom of pumpkin and scrape out seeds.
Rinse well to remove pulp.
Pat dry.
Preheat oven to 250
Line pan with parchment paper and spread seeds in even layer.
Roast until dry.
About 1 hour.
In small bowl, mix 3 Tbl.
Sugar, the cumin, cinnamon and ginger.
Set aside.
In nonstick pan, melt butter.
Once butter is melted, add seeds and stir to coat.
Then sprinkle with the remaining 2 Tbl.
of sugar.
Cook until sugar begins to caramelize, about 1-2 minutes.
Pour seeds in bowl of spices and stir or shake to coat.
Store seeds in airtight container up to one month (if they last that long).