Sweet n' Spicy Pumpkin Seeds

1. 1

   Cut hole in bottom of pumpkin and scrape out seeds.

2. 2

   Rinse well to remove pulp.

3. 3

   Pat dry.

4. 4

   Preheat oven to 250

5. 5

   Line pan with parchment paper and spread seeds in even layer.

6. 6

   Roast until dry.

7. 7

   About 1 hour.

8. 8

   In small bowl, mix 3 Tbl.

9. 9

   Sugar, the cumin, cinnamon and ginger.

10. 10

    Set aside.

11. 11

    In nonstick pan, melt butter.

12. 12

    Once butter is melted, add seeds and stir to coat.

13. 13

    Then sprinkle with the remaining 2 Tbl.

14. 14

    of sugar.

15. 15

    Cook until sugar begins to caramelize, about 1-2 minutes.

16. 16

    Pour seeds in bowl of spices and stir or shake to coat.

17. 17

    Store seeds in airtight container up to one month (if they last that long).

* Per serving · 4 servings · Values may vary.

No additional tips available.