Wednesday, October 31, 2012

spicy, salty, sweet toasted pumpkin seeds

Randy and I carved pumpkins last night. We were thinking it was probably the first time either of us had done so in at least a decade. In addition to providing an evening of entertainment, this project produced about 3 cups of fresh pumpkin seeds. Certainly something productive needed to come out of that.

My recipe below was inspired initially by this article. But whereas they preserved spicy, salty, and sweet for three different recipes, I decided to try a combination all in one. The result? Delicious.

The aroma of sugar and spice fills the house as I type this. Perhaps it will attract the neighborhood trick-or-treaters? I hope so, as we have quite a lot of candy on hand. Happy Halloween!

Spicy, Salty, Sweet Toasted Pumpkin Seeds

3 c. fresh pumpkin seeds
2 Tbsp. melted butter
4 Tbsp. brown sugar
1 tsp. cayenne powder
scant 1 tsp. salt
1/2 tsp. cinnamon

Combine all ingredients in a medium bowl. Spread spice-covered seeds evenly on a parchment-lined, rimmed baking sheet. Bake in 350-degree oven, stirring every 5 to 10 minutes until golden brown and toasted, around 35 minutes total. The seeds will continue to crisp as they cool.

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