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.
- Yield: Makes about 1 cup
Photography: Raymond Hom
Source: Whole Living, October 2010
- Pumpkin seeds
- 1 tablespoon extra-virgin olive oil
- Kosher salt and pepper
- 1 pinch cinnamon
- 1 pinch cumin
- 1 pinch cayenne
- 1 tablespoon honey
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.