---------------------------------------------------------------- From: tstevens@mitre.org (Tina Stevenson) Newsgroups: rec.food.recipes Subject: Sweet and Spicy Pumpkin Seeds Followup-To: rec.food.recipes Date: 11 Sep 1998 05:58:20 -0600 Organization: The MITRE Corporation Reply-To: tstevens@mitre.org NNTP-Posting-Host: shell.rt66.com Hi, I recently submitted a request for sweet and spicy pumpkin seeds - a recipe I saw on Martha Stewart's Living Show last autumn. After some serious searching on the web, I found the recipe These pumpkin seeds are absolutely dynamite! Keep the recipe and when pumpkin time rolls around, try this out! You will love it! SWEET AND SPICY PUMPKIN SEEDS Makes 1 cup 1 cup pumpkin seeds, from 1 medium pumpkin (about 5 to 7 pounds) 5 tablespoons sugar 1/4 teaspoon coarse salt 1/4 teaspoon ground cumin 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch cayenne pepper, or to taste 1 1/2 tablespoons peanut oil Heat oven to 250 . Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds and discard. Spread seeds on parchment in an even layer. Bake until dry,stirring occasionally, about 1 hour. Let cool. In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week. These are so good they are not going to even be around in your house for 1 week. We ate them up as soon as we made 'em! -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.