Mexican-Spiced Pumpkin Seeds
About 2 cups raw pumpkin seeds (I had seeds fresh from a small pumpkin. As they were still wet, they took a bit longer to toast.)
Mexican Spice Mix
1 tbsp granulated sugar
1 tsp kosher salt
1/4 tsp ground cinnamon
1/4 tsp ground cumin (I toasted 1/2 tsp whole seed then ground myself)
1/4 tsp ground coriander
1/8 tsp cayenne pepper
1/8 teaspoon garlic powder
2 tbsp water
1 tsp brown sugar (light or dark)
1 tbsp unsalted butter
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed cookie sheet with parchment paper and spread pumpkin seeds in even layer. Toast until fragrant and color deepens slightly, about 4 minutes. Transfer cookie sheet with nuts to wire rack.
2. For the spice mix: While seeds are toasting, stir together sugar, salt, cinnamon, cumin, coriander, cayenne, and garlic powder in medium bowl; set aside. I used a plastic storage container shook to mix.
3. For the glaze: Bring water, brown sugar, and butter to boil in medium saucepan over medium-high heat, whisking constantly. Stir in toasted seeds and cook, stirring constantly with wooden spoon, until seeds are shiny and almost all liquid has evaporated, about 1½ minutes.
4. Transfer glazed seeds to bowl with spice mix; toss well to coat. Return glazed and spiced seeds to parchment-lined cookie sheet to cool (can be stored in an airtight container for up to 5 days). Transferring to plastic storage container with spice mix, you can shake to coat, then cool for a few minutes and return to container!
Yummy! Would be muy bueno with una cerveza or mexican hot chocolate like Abuelita!