These are a very tasty treat for snacking or parties!
Ingredients
- raw cleaned whole pumpkin seeds: 1 cup
- ground cinnamon: 0.25 tsp
- chili powder: 0.125 tsp
- white sugar: 1 tsp
- olive oil: 1 Tbsp
- white sugar: 1 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 250 degrees F (120 degrees C).
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Place the pumpkin seeds on a cookie sheet, and spread them out into a single layer. Roast until brown and crisp, about 45 minutes. Set the seeds aside in a large bowl.
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Place the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.
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Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat, and heat and stir with a wooden spoon until the sugar turns a light golden brown color. Watch it carefully to avoid burning.
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Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat. Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.
