Sunday, October 15, 2006


Up a delicious batch of these:

Sweet and Spicy

Pumpkin Seeds

Makes 1 cup

Pumpkin seeds must be completely dried out in the oven before combining
with spices. Whether for cooking or carving, choose an unblemished pumpkin
that feels heavy for its size; it will store well, uncarved, at room temperature,
for up to a month.

1 medium pumpkin
5 tablespoons sugar
¼ teaspoon salt
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 ½ tablespoons peanut
Pinch cayenne pepper to taste

Preheat oven to 250°. Line a baking sheet with parchment
Cut pumpkin open from the bottom, removing seeds
with a
long-handled spoon. Separate flesh from seeds, and
the flesh for another use (see Pumpkin Pie). Pumpkin
yield 1 cup seeds. Spread seeds on parchment in an
even layer.
Bake until dry, stirring occasionally, about 1 hour.
Let cool.
In a medium bowl combine 3 tablespoons sugar, salt,
cinnamon, ginger, and cayenne. Heat peanut oil in a large
nonstick skillet over high heat. Add pumpkin seeds and
remaining 2 tablespoons sugar. Cook until sugar melts and
pumpkin seeds begin to caramelize, about 45 to 60 seconds.
Transfer to bowl with spices, and stir well to coat. Let cool.
These may be stored in an airtight container for up to 1 week

courtesy of Martha Stewart

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