Sweet hot pumpkin seeds with autumn spices
Makes 8 servings.
Canola oil spray
1 cup pumpkin seeds (scooped whole from the pumpkin then washed and dried and pre-toasted for 30 minutes in a 300-degree oven; or hulled, prepackaged from the grocery store)
4 teaspoons walnut oil (olive oil may be substituted)
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon chili powder or paprika (optional)
1 tablespoon plus 1 teaspoon dark brown sugar
2 teaspoons water
Preheat oven to 375 degrees.
Lightly coat baking sheet with canola oil spray. Either pre-toast whole seeds from pumpkin (as noted above), or spread hulled seeds on pan in one layer and toast in oven for 10 minutes.
Meanwhile, in small skillet, whisk together oil, spices, sugar, salt, and water. Simmer on low-heat, stirring occasionally, until seeds finish toasting.
Remove seeds from oven and stir into spice mixture, coating evenly, and cook on stove for another 5 minutes. Return seeds to baking sheet, patting into one layer. Bake about 10 minutes, until crisp.
Remove from oven, let cool and gently loosen from baking sheet with tip of metal spatula. Store in a tightly covered container.
Serving size 2 tablespoons. Amount per serving: 180 calories, 14g total fat (2.5g saturated fat), 6g carbohydrates, 9g protein, 1 g dietary fiber, 160 mg sodium.
Source: American Institute for Cancer Research