Ingredients
- 4 tablespoons packed dark brown sugar
- 2 tablespoons water
- ½ tablespoon kosher salt
- 1 ½ teaspoons molasses
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground nutmeg
- 3 ½ cups roasted unsalted pumpkin seeds
Why This Recipe Stands Out
Simple Cooking Tips
- Stir the seeds halfway through cooking to prevent burning.
- Use a sweetener like honey or maple syrup for a natural touch.
Directions
Warm your oven to 275°F (135°C) and lining a baking sheet with parchment paper. In a medium bowl, mix together the brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne, and nutmeg until everything is combined. Add the pumpkin seeds to the bowl and toss them around until they’re nicely coated in the mixture. Spread the seeds out on the prepared baking sheet in an even layer. Pop them in the oven and bake for about 35 to 40 minutes, giving them a good stir halfway through so they crisp up evenly. When they’re done, take them out and stir once more. Then, carefully lift the parchment paper off the baking sheet and let the seeds cool completely on the counter. Once cooled, break apart any clusters with your hands, and they’re ready to enjoy!
