October 29, 2011
Recipe: Sugar and Spice Roasted Pumpkin Seeds
The beautiful Veronica over at Girl in Closet wrote about eating pumpkin seeds with sugar, butter, and cinnamon. Of course I wrote her on twitter asking for the recipe! I've only ever eaten them with sea salt! It was super easy to do and I hope you try it this weekend or next year for sure (sorry for sharing it with you guys so late in October!).
ps-sorry for the cluttered counters, real life is not always neat and tidy ;)
1 cup pumpkin seeds
1 tablespoon melted butter or vegetable oil
1 tablespoon granulated sugar, or more, to taste (I used raw sugar)
1/2 to 1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon allspice
Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!
Toss seeds with the butter, sugar, and spices.
Heat oven to 300°. Spread coated seeds in a shallow baking sheet (I line a baking sheet with nonstick foil to make cleanup easier), turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.