Roasted pumpkin seeds with cinnamon, cayenne, ginger, and brown sugar flavors produce a deliciously salty-spicy-sweet concoction. For up to a week, keep in an airtight container.
| Prep Time: | 5 mins |
| Cook Time: | 35 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 4 tablespoons packed dark brown sugar
- 2 tablespoons water
- ½ tablespoon kosher salt
- 1 ½ teaspoons molasses
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground nutmeg
- 3 ½ cups roasted unsalted pumpkin seeds
Instructions
- Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.
- Whisk brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg together in a medium mixing bowl. Add pumpkin seeds and toss until evenly coated. Transfer to the prepared baking sheet.
- Bake until crispy, stirring halfway through, 35 to 40 minutes. Remove from the oven, stir, then carefully slide or lift the parchment paper off the baking sheet and set on the counter to cool completely. Break up any clumps with your hands and serve.
- You can substitute light corn syrup for molasses, if desired.
- If you don’t have pumpkin or squash to collect seeds from, that’s okay. Most grocery stores and mini marts sell them in the snack section.