| 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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