Yum! I made the recipe quite differently than written here... used the seeds from 1 butternut squash (less than 1 cup), and so reduced the sugar/spice quantities quite a bit. Also, used about 1 1/2 T butter instead of the egg white and cooked the seeds for about 20 minutes to make them nice and crispy. They were delicious... the point is that the blend of spices in the recipe is great!
Sugar-and-Spice Pumpkin Seeds
AnnaBellaBoom Posted: 09/26/09
QueenJen Posted: 10/28/10
I did not have Cumin so I added cinnamon instead. It is a nice change from boring old salted pumpkin seeds. I enjoyed them and so did everybody else who tried them. They even taste good on top of icecream!!!