| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | 1 | servings | |
INGREDIENTS
| 1 | c | Pumpkin seeds |
| 5 | tb | Sugar |
| 1/4 | ts | Coarse salt |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground ginger |
| 1 | pn | Cayenne pepper; or to taste |
| 1 1/2 | tb | Peanut oil |
INSTRUCTIONS
Heat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds and discard. 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, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and 2 tablespoons sugar. Cook until sugar melts and the 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. Makes 1 cup. Cuisine: "Mexican" Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "1 cup" Per serving: 426 Calories (kcal); 20g Total Fat; (41% calories from fat); trace Protein; 63g Carbohydrate; 0mg Cholesterol; 472mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 4 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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