Vegan, lactose-free, gluten-free and eggs/soy-free sweet and spicy pumpkin seeds are a delicious snack made with natural spices & herbs.
Special diets: Vegetarian | vegan | lactose-free | gluten-free | eggs-free | soy-free |
️Allergens: nuts |
⏱ 78 mins – easy
🍽 4 servings – 126 kcal per serving
- ¼ tsp salt
- 1 cup pumpkins
- 5 tbsp granulated sugar
- ¼ tsp ground cumin
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- An eighth tsp cayenne pepper
- 1½ tbsp peanut oil
- 1 bowl
- 1 knife
- 1 spoon
- 1 oven
- 1 baking sheet
- 1 wooden spoon
- 1 skillet pan
Cut pumpkins in half.
Scoop out the seeds from the pumpkin halves with a spoon.
Rinse and drain pumpkin seeds.
Preheat the oven to 250°F for 12-15 minutes.
Spread pumpkin seeds on the baking sheet. Put it in the oven for 15 minutes. Take it out and stir with a wooden spoon. Return the baking sheet back in the oven and bake for another 15 minutes or until golden brown.
Take the baking sheet out of the oven to get roasted seeds.
Combine 3 tbsp of granulated sugar, ground cumin, ground cinnamon, ground ginger, cayenne pepper, and a quarter tsp of salt in a bowl with a wooden spoon to get a spice mix.
Heat peanut oil in a skillet pan. Add roasted seeds and spice mix to the skillet pan. Stir the seeds with a wooden spoon for 2 minutes to get caramelized seeds.
Transfer caramelized seeds to a bowl.
It’s ready to be served !