Spicy Caramelized Roasted Pumpkin Seeds – a delicious recipe with olive oil, sugar, cumin, ground ginger, hot chili powder, pumpkins. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Heat the oven at 350F (175C).
2
Wash the seeds from the pulp of the pumpkin and dry them with paper towel. Put them in a baking sheet, and pour 1 TBSP of olive oil and a pinch of salt. Mix the seeds directly in the baking sheet with your hands, so as to coat them evenly with olive oil and salt. Put them in the oven for 20-25 minutes, depending on the oven. The seeds are ready when they start to turn a darker shade of brown.
3
In the meantime, mix 2 TBSP of sugar, the cumin, the ginger, the chili powder (or the paprika) in a large bowl.
4
When the seeds are roasted, take a skillet. Heat up the remaining 2 TBSP of olive oil, add the toasted seeds and the remaining 2 TBSP of sugar. Stir constantly, until the sugar is melted and it has coated the seeds. This should not take more than 5 minutes max.
5
With a jotted spoon, take the seeds and throw them immediately into the bowl with the sugar and spice mix. Stir to ensure that the seeds are coated with the mixture. Let them cool a little.
6
Devour them.
127
kcal
Calories
8
g
Fat
15
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 tablespoons sugar, 1/2 teaspoon cumin, 1/4 teaspoon ground ginger, and more.
Yes, Spicy Caramelized Roasted Pumpkin Seeds falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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