Ingredients
2 tablespoons olive oil
4 tablespoons sugar
1/2 teaspoon cumin
1/4 teaspoon ground ginger
1/4 teaspoon medium hot chili powder (or paprika)
seeds of 2 pumpkins
pinch of salt
Method
Sources
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Instant-read thermometer — essential for any technique requiring precise temperature control
Adjustable stand — hold cookbook or tablet at eye level while cooking
Caramel syrup — caramel lattes, cocktails, drizzle, milkshakes
Green hulled pepitas — mole verde, granola, salad topping
Large oval cocotte — whole leg of lamb, big batch braises
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Heat the oven at 350F (175C). Wash the seeds from the pulp of the pumpkin and dry them with paper towel. Put them in a baking sheet, and pour 1 TBSP of olive oil and a pinch of salt. Mix the seeds directly in the baking sheet with your hands, so as to coat them evenly with olive oil and salt. Put them in the oven for 20-25 minutes, depending on the oven. The seeds are ready when they start to turn a darker shade of brown. In the meantime, mix 2 TBSP of sugar, the cumin, the ginger, the chili powder (or the paprika) in a large bowl. When the seeds are roasted, take a skillet. Heat up the remaining 2 TBSP of olive oil, add the toasted seeds and the remaining 2 TBSP of sugar. Stir constantly, until the sugar is melted and it has coated the seeds. This should not take more than 5 minutes max. With a jotted spoon, take the seeds and throw them immediately into the bowl with the sugar and spice mix. Stir to ensure that the seeds are coated with the mixture. Let them cool a little. Devour them.