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 You'll Love Making This
Cooking Advice
- Use a candy thermometer to get the sugar syrup to the perfect consistency.
- Stir constantly when cooking the sugar to avoid burning or crystallizing.
Directions
Gently heat your oven to 275°F (135°C) and lining a baking sheet with parchment paper. In a medium bowl, whisk together the brown sugar, water, salt, molasses, cumin, cinnamon, ginger, cayenne, and nutmeg until everything is well combined. Toss the pumpkin seeds in the mixture, making sure they're all nicely coated. Spread the seeds out on the prepared baking sheet in a single layer. Pop them in the oven and bake for about 35 to 40 minutes, giving them a good stir halfway through so they cook evenly. Once they're crispy and golden, take them out and stir again. Carefully lift the parchment paper off the baking sheet and let the seeds cool completely on the counter. When they're cool, break up any clusters by hand, and they're ready to enjoy!
