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Spiced Pumpkinseeds

Posted on Friday, October 14, 2005

These are a great treat and fun for kids to make. Save the seeds when you carve your Halloween pumpkin, or take the easy way and buy un-hulled pumpkinseeds at the grocery. If you scoop your own seeds, remember to wash the gooey strings and membranes off the seeds first. Pat the seeds dry and proceed with the recipe.

After Halloween, use the same spice mix for pecan or walnut halves. Delicious with cocktails!

Makes Serves 16 servings

Ingredients

1

large egg white

1 Tablespoon

water

1 pound

pumpkinseeds, washed

1/2 cup

granulated sugar

1 teaspoon

kosher salt

2 teaspoons

cinnamon

3/4 teaspoon

ground allspice

3/4 teaspoon

ground ginger

1/2 teaspoon

ground coriander

Method

Preheat oven to 250°F.
Whisk the egg white and the water in a large bowl.
Add the pumpkinseeds and toss to coat the seeds with the egg white.
In another bowl combine the sugar and all the spices. Mix well.
Pour the sugar-spice mixture over the pumpkinseeds and mix to coat well. Spread seeds on a baking sheet in a single layer.
Bake for 45 minutes, stirring every 15 minutes until pumpkinseeds are crunchy and dry. Let cool completely.
Will keep for a week or more.

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