Tuesday, November 02, 2010

Simple and Delicious Family Cooking: Sweet-and-Salty Caramel-Roasted Pumpkin Seeds

What's that? You say you want to know how to prepare pumpkin seeds in such a way as to transform a wholesome healthy snack into something you may not be able to stop eating until you've consumed an entire pumpkin's worth? I can give you that!

Sweet-and-Salty Caramel-Roasted Pumpkin Seeds

Fresh pumpkin seeds
3 T. butter, melted
3 T. brown sugar
1 tsp. pumpkin pie spice
Generous pinch of salt, plus more for sprinkling

Take the seeds from however many pumpkins you've scooped out. Wash them thoroughly in cold water to remove all pumpkin flesh and strings (as best you can). Spread in single layer on baking sheet or counter to dry. (Overnight is good.)

Once dry, preheat oven to 350 degrees. In a mixing bowl, combine clean dry pumpkin seeds, melted butter, brown sugar, pumpkin pie spice, and salt. Mix well. Spread in single layer (or a rough approximation of such) on a greased baking sheet. Sprinkle with some extra salt if you're smitten with that yummy sweet-and-salty combination, as I am.

Bake for about 15-20 minutes, or until seeds appear golden brown and smell caramel-y, stirring halfway through. WATCH TIME CLOSELY. You may be unsure that they are done when they are actually done, and burning is fairly easy to do. I baked mine for 16 minutes.

Let cool, then break into smaller chunks and store in tightly sealed container. Or eat the whole thing right then and there. But I'm not saying that's good for you.

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