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Sweet and Spicy Pumpkin Seeds

October 16, 2010

Makes about 1 cup

Seeds from a pumpkin or winter squash, washed well (dried in a single layer on parchment or foil if done ahead of time)

SIMPLE SYRUP

  • 1 cup water
  • 1 cup sugar

Bring water and sugar to a boil in a saucepan. Drop seeds into hot liquid and let cook for 4 – 5 minutes. Drain seeds in a colander.

SPICE RUB
(enough for an estimated four or five pumpkins, good on pork, too!)

  • 1 tablespoon Smoked Spanish paprika
  • 1 tablespoon brown sugar
  • 2 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon black pepper (I used a coarse ground)

ASSEMBLE
Still-wet seeds
Spice rub
large-crystal sugar (turbinado, raw sugar)

Place still-wet seeds on a piece of parchment. Toss with just enough rub to lightly coat. Toss with just enough sugar to coat. Separate into individual seeds or small clumps to dry.

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