Prep Time::10 mins
Cook Time::55 mins
Additional Time::30 mins
Total Time:: 1 hr 35 mins
Servings::8
Yield::1 cup
Ingredients
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1 cup raw cleaned pumpkin seeds (preferably from a sugar pumpkin)
4 cups water
4 teaspoons salt
1 tablespoon unsalted butter
1 tablespoon white sugar
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
⅛ teaspoon ground cardamom
1 tablespoon white sugar, or to taste
Directions
Place pumpkin seeds, water, and salt in a saucepan, bring to a boil, and reduce heat to medium; boil seeds for 10 minutes. Drain seeds but do not rinse. Pat seeds dry with paper towels and spread out onto a work surface or a baking sheet for 30 minutes to dry.
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with aluminum foil.
Melt butter in a large microwave-safe bowl until melted, about 1 minute. Toss seeds in the melted butter and mix in 1 tablespoon sugar, cinnamon, ginger, nutmeg, cloves, and cardamom; toss again to coat seeds thoroughly with spices. Spread seeds out onto the prepared baking sheet in a single layer.
Bake in the preheated oven until toasted and crunchy, 45 minutes to 1 hour. Stir several times during baking. Sprinkle toasted seeds with 1 tablespoon sugar or as desired; cool before serving.
Cook's Note:
Sugar pumpkin seeds work best in terms of edible shells, but carving pumpkin seeds will work too.