These are very tasty, the kids and I ate these yesterday on a freezing picnic to the zoo!
Ingredients3 tablespoons caster sugar1/4 tsp cumin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 pinch cayenne pepper
130g raw whole pumpkin seeds, washed and dried
2 teaspoons salt or to taste
1 tsp olive oil
2 t of caster sugar
- Preheat oven to 150 C / Gas 2. Line a baking tray with baking paper.
- In a large bowl, stir together 3 tablespoons of sugar, the cumin, cinnamon, ginger and cayenne pepper;
- Place the pumpkin seeds on the prepared baking tray, sprinkle with salt to taste. Bake the seeds in the preheated oven until lightly golden, 20 to 25 minutes.
- Heat the oil in a large non-stick frying pan over medium heat and stir in the toasted pumpkin seeds along with 2 tablespoons of sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelised seeds into the bowl of sugar-spice mixture, toss to coat and let cool.