Not Your Father’s Spicy Pepitas

hilarious. only tangentially related.

I have a story to relate about a pumpkin, and that will come in time, but I just managed to prepare the pumpkin seeds I had left over and want you to immediately be able to do this yourself should you find yourself awash in pumpkin seeds, which I figure is a likely scenario for the next 48 hours.

I had considered making pumpkin seed brittle until I realized that the writer of that recipe was a sadistic bastard who expected me to HULL the pumpkin seeds: ie, take them out of their little white outfits so that they would only be wearing their little green undersuits. NEVER!

Since I have heretofore considered the preparation and consumption of pumpkin seeds something of a seasonal pity party, and I wasn’t that dedicated to the idea, I started looking for a more manageable option.

I found this and I highly recommend. I warn you that part of the charm is the spiciness, though.

Sweet and Savory Pepitas

Preheat the oven to 300. Put washed pumpkin seeds, with most of the pumpkin bits removed, onto a walled cookie sheet lined with parchment paper. Cook for about an hour, until they are dried off.

Mix together

1/4 t cumin

1/4 t cinnamon

1/4 t powdered ginger

1/4 t cayenne

2 T sugar

Remove the seeds from the oven and allow them to cool.

Heat 1 1/2 T canola oil over high heat in a nonstick pan. Add 2 another T sugar and the seeds. Stir to cover coat and caramelize. It will take just a minute or two. They will brown quickly so keep stirring.

Add the seeds to a bowl with the spice mix and stir to coat. Add salt to taste.

Whee!

This is a comprehensive list of what is necessary

1 cup or more pumpkin seeds

4 T sugar

1.5 T canola oil

1/4 t of each of the following: cumin, cayenne, ginger, cinnamon

Salt to taste

Thanks to jelene on flickr for use of the picture.