Friday, October 28, 2011

Fall Nesting {Day 28} - Sweet and Salty Pumpkin Seeds

Last night was pumpkin carving night at our house, which means I was up to my elbows in pumpkin goo. I don't remember being grossed out by the slime and guts in a pumpkin as a kid, but my boys are not fans.

You can't really see in the above photo, but my younger son is gagging. Gagging! Over a pumpkin! Oh, those boys... love them to bits.

After all the pumpkins were carved it was time to roast the seeds - and this year I decided to try a sweet and salty mix because I'm a rebel like that, and I laugh in the general direction of healthy foods. Ha, ha, ha! Take that, tofu.

The verdict? oh.em.gee. Y'all should try making these, because what it lacks in healthiness it makes up for in deliciousness.

{P.S. Bah! Birthday party tonight during game seven of the World Series! Vom!)

Sweet and Salty Pumpkin Seeds

2-2 1/2 c. raw pumpkin seeds
2-2 1/2 Tbs. oil or melted butter (I used half of each)
6 Tbs. granulated sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/8 tsp. ground allspice or cloves
1/4 tsp. table salt

Turn oven to 300°F. Make sure the pumpkin seeds are dry. (or stick in oven on a pan for 10 minutes or so just to dry, then remove and continue with recipe)

In a large bowl mix oil or butter, sugar, cinnamon, ginger, allspice or cloves, and salt. Add pumpkin seeds and stir to coat. Pour onto large pan and roast in oven for 30-50 minutes, stirring occasionally, until they reach your desired level of pumpkiny crunchiness.

{Click here to see the other posts in my 31 Days of Fall Nesting series...}

1 comment:

  1. They look amazing. I was only able to find a teeny tiny sugar pumpkin this year, so I have limited seeds, but I *might* try your recipe on a few of them. Normally we soak them overnight in salt water, sprinkle with garlic powder after draining, and then roast them.


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