says Halloween better than fresh roasted
pumpkin seeds! Why throw them away when in just a few
minutes you can have them baking in the oven, scenting your home with the wonderful smell
PREPARATION Find a nice pumpkin, we took a trip
to a local pumpkin farm and hand picked our own pumpkins. This is definitely much more fun
than picking one up at a grocery store or pumpkin lot. You have no idea how long they have
been cut. Fresh is always best!
cut the top open and gut that pumpkin!
To roast your pumpkin seeds, do not wash
them first! Washing removes all the natural flavor. Instead, remove the seeds from the
strings and place a single layer on a cookie sheet. Try and make an even layer, the less
they lay on each other, the better they can bake.
Add salt to taste and bake at 250° until dry, stirring occasionally.
We bake ours for about 15 to 30 minutes or until the start to turn a very light gold.
SWEET SPICY PUMPKIN SEEDS
You can also spice them up by mixing 5 tablespoons sugar, 1/4 teaspoon coarse salt, 1/4 teaspoon ground cumin, 1/4 teaspoon
ground cinnamon, 1/4 teaspoon ground ginger, a pinch of cayenne pepper or to taste, and 1 1/2
tablespoons peanut oil. Prepare seeds as above but line the cookie sheet with parchment
paper. In a medium bowl combine 3 tablespoons of the sugar and the salt, cumin, cinnamon,
ginger, and cayenne.
Heat peanut oil in a large nonstick
skillet over high heat. Add pumpkin seeds (after baked) and 2 tablespoons sugar. Cook
until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds.
Transfer to bowl with spices and stir well to coat. Let cool.
STORAGE & SERVING We love to set bowls
of these around for parties so they never last long but you can store them in an airtight
container for up to 1 week.