Ingredients
8
8 servings
- •1 cup raw cleaned pumpkin seeds (preferably from a sugar pumpkin)
- •4 cups water
- •4 teaspoons salt
- •1 tablespoon unsalted butter
- •1 tablespoon white sugar
- •1 teaspoon ground cinnamon
- •¼ teaspoon ground ginger
- •¼ teaspoon ground nutmeg
- •¼ teaspoon ground cloves
- •⅛ teaspoon ground cardamom
- •1 tablespoon white sugar, or to taste
Instructions
- Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. Drain seeds but do not rinse. Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.
- Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
- Melt butter in a large microwave-safe bowl until melted, about 1 minute. Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices. Spread seeds out onto the prepared baking sheet in a single layer.
- Bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour. Stir several times during baking. Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.
Nutritional Facts
Per 8 servings
- Calories: 62
- Carbohydrate: 8g
- Fat: 3g
- Fiber: 1g
- Protein: 2g
- Sugar: 3g
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