Sugar & Spice Pumpkin Seeds

Cold Buttered Rum
Photo by Andrew Cebulka

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2 cups

  • ⅓ cup sugar
  • ¾ teaspoon cayenne
  • ½ teaspoon salt
  • ½ teaspoon ground coriander
  • ¼ teaspoon cinnamon
  • ⅛ teaspoon ground allspice
  • 1 large egg white
  • 2 teaspoons vegetable oil
  • 2 cups pumpkin seeds, cleaned
  1. Adjust oven rack to center position and preheat to 300 degrees. Line a 9×13 baking sheet with parchment paper.
  2. In a bowl, mix all the spices together. Whisk in egg white and oil. Stir in seeds.
  3. Spread seed mixture onto prepared pan.
  4. Bake mixture at 300 degrees, stirring occasionally, until seeds are crisp and lightly browned, about 20-25 minutes. Let cool for 5 minutes and then loosen the seeds from the pan with a spatula. Cool completely and serve. Can store in airtight container at room temperature up to two weeks.
  • Recipe courtesy of

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