So with all the pumpkining there is clearly an excess of pumpkin seeds that need attention. These are fragrant, warming, and just a little spicy (but not so much that my kids aren’t devouring them).
Unlike my sister, who lived in Baton Rouge for several years and is never without Tony’s in her cabinet, I usually just throw together a few of the spices typically found in cajun spice mixes. And to be honest, although I do like Tony’s, most mixes are so salty it’s hard to get the spice you want without salting the whole thing to hell. The next time I make gumbo maybe I’ll make a homemade Cajun Masala – but for now a little paprika, cumin, coriander and of course cayenne with do!
Cajun Spice Pumpkin Seeds
Slightly adapted from About.com
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/4 tsp each cumin, coriander powder and cayenne
- few turns cracked black pepper
- sprinkle cinnamon
- 1 tbsp butter, melted
- 2 tsp vegan Worcestershire sauce
- 1 cup pumpkin seeds, cleaned and dried
Heat oven to 300°.
In a medium bowl, mix salt, paprika, cumin, coriander powder, cayenne, black pepper, cinnamon, butter and Worcestershire sauce.
Spread evenly on a baking sheet and roast, turning occasionally, for 45 to 60 minutes (mine only took 45) until nicely brown and crunchy.