Where there’s a pumpkin, there’s sure to be seeds and plenty of them. Roasted, baked, or candied, they’re worth saving!
Makes 1 cup
- 2 tablespoons butter
- 2 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 1 teaspoon ground cumin
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon salt
- 1 cup prepared raw pumpkin seeds (see Tip)
Melt the butter in a heavy skillet over medium heat.
Stir in the sugars, seasonings, and salt. Cook, shaking the pan occasionally, until the sugars have caramelized. Add the pumpkin seeds and cook, stirring occasionally until the seeds are puffed and golden, about 3 to 4 minutes. Transfer to a plate and let cool. When hardened, break up the clumps into pieces.
Tip: Separating the seeds from the stringy membrane can be a chore unless you use this method. Place the scrapings in the sink or a large bowl filled with water. The seeds will float to the top. Scoop them off and arrange in a single layer on a towel to air dry, blotting excess moisture before proceeding with the recipe.