Cinnamon and Ginger Caramelized Pumpkin Seeds

Ingredients and Weight:

• 1 cup (120g) pumpkin seeds
• 1/4 cup (50g) granulated sugar
• 1/4 cup (60ml) water
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon salt

Preparation Time:

10 minutes

Cooking Time:

15 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C).
2. Spread pumpkin seeds on a baking sheet and roast for 10 minutes, or until fragrant.
3. In a small saucepan, combine sugar, water, cinnamon, ginger, and salt. Bring to a boil over medium heat.
4. Reduce heat to low and simmer for 5 minutes, or until the sauce thickens.
5. Pour the sauce over the roasted pumpkin seeds and stir to coat.
6. Spread the seeds evenly back onto the baking sheet and bake for 5 minutes, or until caramelized.
7. Let the seeds cool completely before serving.

Nutritional Information:

• Calories: 150
• Fat: 5g
• Carbohydrates: 20g
• Protein: 5g

Dish Characteristics:

• Sweet and spicy
• Crunchy and caramelized
• Perfect for snacking or as a topping for salads or yogurt

User Comments:

• "These pumpkin seeds are incredibly addictive. The perfect blend of sweet, spicy, and salty."
• "They're so easy to make and turn out perfectly every time. I love the touch of cinnamon and ginger."
• "I've used these seeds as a topping for my oatmeal and it's a game-changer. Highly recommended!"

Special Precautions and Tips:

• Do not overcook the pumpkin seeds, as they will become bitter.
• If the sauce is too thick, add a splash of water. If it's too thin, simmer for a few more minutes.
• Store the seeds in an airtight container at room temperature for up to 2 weeks.