• 1 Medium pumpkin
• 5 Tsp. sugar
• 1/4 Tsp. salt
• 1/4 Tsp. ground cumin
• 1/4 Tsp. ground cinnamon
• 1/4 Tsp. ground ginger
• Pinch cayenne pepper to taste
• 1 1/2 Tsp. peanut oil

Heat oven to 250 degree. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1-C. seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool. Pumpkin seeds must be completely dried out in the oven before combining with spices. In a medium bowl combine 3 Tsp. sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 Tsp. sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.

Yield: 1 cup

From: Martha Stewart