Seeds from a pumpkin or winter squash, washed well (dried in a single layer on parchment or foil if done ahead of time)
- 1 cup water
- 1 cup sugar
Bring water and sugar to a boil in a saucepan. Drop seeds into hot liquid and let cook for 4 – 5 minutes. Drain seeds in a colander.
(enough for an estimated four or five pumpkins, good on pork, too!)
- 1 tablespoon Smoked Spanish paprika
- 1 tablespoon brown sugar
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon black pepper (I used a coarse ground)
large-crystal sugar (turbinado, raw sugar)
Place still-wet seeds on a piece of parchment. Toss with just enough rub to lightly coat. Toss with just enough sugar to coat. Separate into individual seeds or small clumps to dry.