Eating For Two: Candied Pumpkin Seeds Recipe
- 1/4 teaspoon cumin seeds
- 2 teaspoons unsalted butter
- 1/2 cup raw pumpkin seeds
- 1 tablespoon granulated sugar
- Generous pinch each of ground cinnamon, paprika, and cayenne pepper
- 1 teaspoon honey
- Kosher salt
- Toast the cumin seeds in a small pan over medium heat 2 to 3 minutes, until the seeds release their aroma and are lightly browned. Pound them coarsely in a mortar.
- Melt the butter in the cumin pan over medium heat. Add the pumpkin seeds and sugar, then sprinkle the spices and a healthy pinch of salt over them. Toss the pumpkin seeds to coat them well with the butter and cook a few minutes, until just after they begin to pop and color slightly.
- Turn off the heat and wait 30 seconds. Add the honey, tossing well to coat the pumpkin seeds. Spread on a plate and let them cool.
cumin seeds, unsalted butter, pumpkin seeds, sugar, generous, honey, kosher salt
Taken from www.seriouseats.com/recipes/2008/07/candied-pumpkin-seeds-recipe.html (may not work)