Pumpkin Seeds Taste Like Weed

Pumpkin seeds must be completely dried out in the oven before combining with spices. These toasted pumpkin seeds make a tasty Halloween snack. Don't toss those seeds! With a bit of seasoning and a little honey, you can make a sweet and spicy snack with a satisfying crunch. Pumpkin seeds (or pepitas) provide bone-strengthening magnesium and copper, cholesterol-lowering phytosterols, and anti-infl

Sweet and Spicy Pumpkin Seeds

Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.

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Recipe Summary

Ingredients

  • 1 medium pumpkin
  • 5 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Pinch of cayenne pepper, to taste
  • 1 1/2 tablespoons peanut oil
  • Step 1

Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.

In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

See also  Runtz Weed Seeds

Reviews (14)

  • 5 star values:

Martha Stewart Member

I’ve been making this recipe for years. I have found that that it takes many minutes, probably 6-10, stirring constantly, to get the right amount of browning of the seeds. I use a wok over medium-high gas heat and generally you need to start hearing a few a the seeds pop before you are close to being done. Then you must get them out of the wok immediately to avoid burning. I typically make a double batch. One other tip. The most tedious part of this recipe is separating the seeds from the pulp. Performing this in a large bowl partially filled with water is very helpful as the seeds will float up and are easily separated, especially with a slotted spoon (I have a vintage 1950s Flint arrohead stainless steel one that is also great for scraping out the innards–it was a wedding gift to my parents and is virtually indestructible).

Martha Stewart Member

Deeeee-lish. I’ve made these probably 10 times since I first saw her make them on her 1/2 hour show 10-12 years ago. Love!! Hubby and I practically fight over them!

Martha Stewart Member

We loved these. Only used a pinch of cayenne- kids present. Served them in a small bowl that I placed in a hollowed out small pumpkin. Cute and tasty snack.

Martha Stewart Member

The most DANK pumpkin seeds out there. I slightly altered it by adding lemon zest and substituting brown sugar in the dry rub, and frying with almond oil. Seriously the most amazing way to use those pumpkin left overs!

Spiced Pumpkin Seeds

Don’t toss those seeds! With a bit of seasoning and a little honey, you can make a sweet and spicy snack with a satisfying crunch.

See also  Fastest Seed To Harvest Weed

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Recipe Summary

Ingredients

  • Pumpkin seeds
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and pepper
  • 1 pinch cinnamon
  • 1 pinch cumin
  • 1 pinch cayenne
  • 1 tablespoon honey
  • Step 1

Preheat oven to 350 degrees. Remove seeds from pumpkin. Discard membranes and spread seeds on baking sheet. Bake for 20 minutes.

Remove from oven. Toss seeds with olive oil, and salt and pepper to taste, plus cinnamon, cumin, cayenne, and honey.

Return to oven and roast coated seeds until golden, about 15 minutes. Scrape from pan and stir seeds as they cool to prevent sticking.