Candied Pumpkin Seeds

Pumpkin seeds roasted with notes of cinnamon, cayenne, ginger, and brown sugar are an exotic, salty-spicy-sweet combination. Store in an airtight container for up to one week.

• Preparation Time: 5 mins
• Cooking Time: 35 mins
• Total Time: 40 mins
• Calories: 105 Calories

Ingredients

• ¼ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 2 tablespoons water
• ¾ teaspoon ground ginger
• ¼ teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 ½ teaspoons molasses
• ½ tablespoon kosher salt
• 4 tablespoons packed dark brown sugar
• 3 ½ cups roasted unsalted pumpkin seeds

Recipe Instructions

Step 1

Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper.

Step 2

Whisk brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne pepper, and nutmeg together in a medium mixing bowl. Add pumpkin seeds and toss until evenly coated. Transfer to the prepared baking sheet.

Step 3

Bake until crispy, stirring halfway through, 35 to 40 minutes. Remove from the oven, stir, then carefully slide or lift the parchment paper off the baking sheet and set on the counter to cool completely. Break up any clumps with your hands and serve.