Monday, February 4, 2019

Sweet & Spicy Pumpkin Seeds

Yield: 2 cups


  • Seeds from 1 large pumpkin, about 2 cups
  • 3 tbsp vegetable oil
  • 2 tbsp butter
  • 2 tbsp rum
  • Spices
    • 2 tbsp sugar
    • 4 tsp salt
    • 2 tsp cinnamon
    • 2 tsp ginger
    • 2 tsp cayenne pepper
    • 2 tsp cumin


  1. Rinse the pumpkin seeds and dry on a paper towel.  Toss with the oil until coated.
  2. Spread seeds onto two baking sheets lined with parchment paper.  Bake at 350°F fro 30 minutes, until lightly browned.
  3. While the seeds are baking, combine all the spices in a bowl.  Set aside.
  4. In a large skillet, melt the butter and add the rum.  Add the baked seeds and stir together over medium heat until the liquids have been absorbed.
  5. Remove the seeds from the skillet and place in a container.  Add in the spices, seal the lid on top, and shake vigorously to coat.
  6. Dump the seeds into a fine mesh strainer.  Shake vigorously to remove excess seasoning.
  7. Eat & Enjoy.  Store extra seeds in an airtight container.
Adapted from Andrew Zimmern.

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