Inspired by a recipe in this month's issue of Sunset using Quatre épices (four spices),I decided to try it for seasoning our yearly pumpkin seed batch. However, I made it sweet, salty AND spicy. Alter amounts of seasonings as preferred... all measurements are complete estimates, as I just added and spiced by sight alone.
1. spread out raw pumpkin seeds fresh from pumpkin (or saved in the fridge up to a week) evenly in single layer on greased cookie sheet. preheat oven to 375. 2. mix the following together in a cup:
1/4c. brown sugar
1/4tsp each of. cinnamon & salt
1/8tsp or a generous "shake shake" each of nutmeg, white pepper, cloves & ginger
3. toss all of the seeds with spice mixture and for an extra little "glaze" or crackle, sprinkle white sugar over the top of all the seeds spread out on the sheet
4. bake for 10 mins or until golden. voila! snack away!
i must say, this is my favorite fall pumpkin seed recipie so far!
and, for festive background music, here is one of my favorite artist's Devendra Banhart singing "Pumpkin Seeds"
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