Inari Caramelized Spicy Pumpkin Seeds


1/4 teaspoon cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1 pinch cayenne pepper

1 200g bag of Inari organic pumpkin seeds

cooking spray

2 teaspoons salt, or to taste

1 tablespoon olive oil

2 tablespoons Inari organic golden cane sugar



Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.  In a large bowl, stir together the cumin, cinnamon, ginger, and cayenne pepper, and set aside.  Place the pumpkin seeds on the baking sheet, spray them with cooking spray, and sprinkle with salt to taste. Bake the seeds in the preheated oven for 20 minutes or until lightly golden.  Heat the oil in a large nonstick skillet over medium heat, and stir in the toasted pumpkin seeds along with 2 tablespoons of golden cane sugar. Cook and stir the seeds until the sugar forms a coating on the seeds, 2 to 3 minutes. Stir the caramelized seeds into the bowl of spice mixture, toss to coat, and let cool. For a more child friendly version you could omit the cumin and/or cayenne pepper.


Yields 2 cups