Thursday, October 30, 2008

Yummy Twist To The Ordinary Roasted Pumpkin Seed.

I found this really yummy recipe for Spiced Pumpkin Seeds... So good, thought ya'll might want to try it! Enjoy!


1 cup raw pumpkin seeds, rinsed and dried
(you may choose to only partially rinse them, since they tend to have a bit more flavor with some of the pumpkin still on them)
6 tablespoons white sugar, divided (4 Tbs. is sufficient if you don't like your seeds overly sweet)
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 tablespoon vegetable oil

Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

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