- Pumpkin seeds (raw) - 1 glass
- Dark sugar - 3 items. spoons
- Salt - 1/4 Teaspoon
- Spices - 1/4 Teaspoons (cinnamon, nutmeg, ginger, cloves, cardamom, lemon peel)
- Cinnamon powder - 1/4 Teaspoons
- Ground ginger - 1/4 Teaspoons
- Olive oil - 1 st. a spoon
- Honey - 1 st. a spoon
Fill raw pumpkin seeds with water. Thus, we will clean them from pumpkin orange fibers - clean seeds will float, and all the rest and unnecessary will remain at the bottom. Pure pumpkin seeds put on a baking sheet, covered with a sheet for baking. Baking tray with seeds put in the oven, heated to 150 degrees. Bake for 10 minutes, then turn the seeds - and another 10 minutes at the same temperature. Meanwhile, in a small bowl, mix 2 tablespoons. dark sugar (can be replaced by the usual, if there is no dark), spices, salt, ground cinnamon and ginger. The fork is mixed until uniform. Seeds take from the oven, let them cool. Cooled seeds are transferred from the baking tray back to the bowl. In a frying pan on medium heat, we heat olive oil. In the heated frying pan pour the pumpkin seeds. Immediately add the remaining 1 tbsp. dark sugar. After the sugar add the honey in the pan. Stir and fry over medium heat for about a minute - until honey and sugar begin to bubble and become thicker. We toss the fried seeds out of the frying pan into a large bowl. In the same bowl, add a dry mixture of spices (spices, ginger, cinnamon, salt, sugar). Stir well, so that the seeds seize with spices. Again, put the seeds on a baking sheet, covered with a sheet for baking. Let the seeds completely cool down - and everything, they are ready for use. If you do not eat everything at once, you can store dessert pumpkin seeds in a sealed container for no more than one week.
Servings: 2