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sugar'n'spice pumpkin seeds

(2 ratings)
KitchyWitchy avatar
Recipe by
Cecilia Hanna
@KitchyWitchy
Zwolle, LA

I did some research on different pumpkin seed recipes and took what I loved from several and came up with this one. I think it's a winner - a little sweet with a little heat. I just love them and I think you will, too. :)

(2 ratings)
prep time 15 Min
cook time 5 Min
method No-Cook or Other

Ingredients For sugar'n'spice pumpkin seeds

  • 2 c
    washed and dried pumpkin seeds
  • cooking spray
  • coarse sea salt
  • 3 Tbsp
    sugar
  • 1/3 tsp
    allspice, ground
  • 1/3 tsp
    cinnamon
  • 1/3 tsp
    cayenne pepper
  • 1/3 tsp
    cumin
  • 3 Tbsp
    butter
  • 1 Tbsp
    brown sugar, firmly packed
  • 1 Tbsp
    sugar

How To Make sugar'n'spice pumpkin seeds

  • 1
    Preheat oven to 300 degrees F. Wash and dry 2 cups of pumpkin seeds. Line a baking sheet with parchment paper and place seeds in a single layer. Spray with cooking spray and sprinkle with coarse sea salt to taste. Place baking sheet in the preheated oven for 25 minutes.
  • 2
    While seeds are baking, in a large bowl combine 3T sugar, 1/3 t ground allspice, 1/3 t cinnamon, 1/3 t cayenne pepper, 1/3 t cumin. Mix well and set aside.
  • 3
    When seeds have finished toasting in the oven, place 3 T of butter on low heat in a pan. Add 1T brown sugar, firmly packed and 1 T white sugar. Mix well and add the seeds to carmelize them. This should take about 3-5 minutes.
  • 4
    Add carmelized seeds to the spice mixture and coat thoroughly. Place the coated seeds back on the baking sheet in a single layer and allow them to air dry for 24 hours before storing. This will prevent them from turning soggy. Enjoy!
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