SWEET AND SPICY PUMPKIN SEEDS

Steps:

• Roast pumpkin seeds, but do not wash them first! Washing removes all the natural flavor. Instead, remove the seeds from the strings and place a single layer on a cookie sheet lined with parchment paper. Try and make an even layer, the less they lay on each other, the better they can bake. Bake at 250° until dry, stirring occasionally. I bake mine for about 15 to 30 minutes or until the start to turn a very light gold. While the pumpkin seeds are baking, combine 3 tablespoons of the sugar and the salt, cumin, cinnamon, ginger, and cayenne in a medium bowl. When pumpkin seeds are done baking, heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to the bowl with spice mixture and stir well to coat. Let cool. Store them in an airtight container for up to 1 week.