Sweet Spicy Pumpkin Seeds Recipe - Allrecipes.com
Sweet Spicy Pumpkin Seeds  Recipe
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Sweet Spicy Pumpkin Seeds

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"These are a very tasty treat for snacking or parties!"

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Ingredients Edit and Save

Original recipe makes 1 cup Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  1. Preheat oven to 250 degrees F (120 degrees C).
  2. Place the pumpkin seeds on a cookie sheet, and spread them out into a single layer. Roast until brown and crisp, about 45 minutes. Set the seeds aside in a large bowl.
  3. Place the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.
  4. Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat, and heat and stir with a wooden spoon until the sugar turns a light golden brown color. Watch it carefully to avoid burning.
  5. Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat. Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2010

I had the same problem with the suger beging to seperate but i found out if i kept stirring and cooked a little bit longer that it did dislove but this was a fun recipe to try

Most Helpful Critical Review
Oct 29, 2009

I was disappointed with this recipe, maybe it was user error. The oil and sugar separated despite having stirred it contantly to combine and not burn the sugar, so instead of pouring the separated mess over the seeds I grabbed a paper towel and soaked up the unwanted oil and poured the rest over the seeds. I think it needs salt and the chili powder is so miniscule it's not spicy at all, either the amount of chili powder needs to be increased or use cayenne pepper instead of chili powder (if I make this again I think I'd rather use cayenne). Overall it was fun to try something new.


21 Ratings

Nov 03, 2010

I added 1/2 teaspoon of salt into the spice mix, and these came out great. The spice isn't too strong for me, but enough to be a nice change from plain salted pumpkin seeds. With the salt added, it's a nice balance of sweet, salty, and spicy.

Nov 11, 2010

I made these for my daughter/hubby while up in Portland on Halloween. Everyone loved them! But I mistakenly didn't pour the seeds into a bowl prior to adding the "sweet & spice". I kept them on a cookie and the mixture only stuck to a small portion of the seeds. Next time I'll put them in a bowl!

Nov 03, 2009

I also had problems with the sugar and oil separating. I used white pepper instead of chili or cayenne and it was sufficiently spicy. The spices didn't stick as well as I had hoped, but I did get a good mix of sweet and spicy on the ones the spices did stick to. I think I will try increasing the oil next time. It was delicious, just needs some tinkering.

Nov 04, 2010

This was a good recipe, although I used butter instead of "oil" and you have to be a little patient when melting sugar as to not burn it. I also added more chili powder and a little salt and these came out nice!

Nov 05, 2010

I LOVED this recipe!!! I've tried a few for pumpkin seeds, this is hands down the best. Every friend & family member who tried it said it was incredible. I did, however, use a LOT more of the seasonings than it called for-I used tons of seeds and made the mxiture double of the powder. It is really good, you won't be disappointed!

Oct 27, 2010

Awesome, the best pumpkin seeds I've ever made or eaten.


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  • Calories
  • 118 kcal
  • 6%
  • Carbohydrates
  • 12.9 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 4 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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