Sweet Spicy Pumpkin Seeds

Sweet Spicy Pumpkin Seeds

15
Traci 0

"These are a very tasty treat for snacking or parties!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 15 m servings 118 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

15
  1. 21 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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 separa...

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 separa...

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

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,...

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...

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 ge...

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 the...

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 se...

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

Same problem as the other reviewers: my oil and sugar mix separated. I just poured all of it over the pumpkin seeds, but was disappointed with how the sugar (now caramel) made clumps of some of...