Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Sweet & Spicy Pumpkin Seeds

Some recipes suggest boiling the seeds for 10 minutes, then laying them out to dry before proceeding to toss with spices and drying them in the oven.  But do remember seeds must be completely dry before combining with spices.  

You'll need:
2 cups pumpkin seeds,
1/2 cup plus 2 tablespoons sugar,
1/2 teaspoon ea. of salt, cinnamon, ginger and cumin,
Pinch or two of cayenne (to taste),
1/4 cup peanut oil.

Preheat over to 250 degrees.  Line a baking sheet with parchment paper.  Spread seeds on parchment and bake until dry, stirring occasionally, about 1 hour.  Let cool.  Combine 5 tablespoons of the sugar and the spices.  Set aside.  Heat oil in a large non stick skillet on medium to high heat.  Add seeds and rest of sugar (4 tablespoons) and cook until sugar melts and seeds begin to caramelize.  This will take just about a minute.  Don't let them burn.  Place in a bowl, sprinkle with spices and mix well.  Let cool and store in covered container a week or so.

More recipes, etc. on Rita's web site: www.abouteating.com

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