Saturday, December 15, 2012

Sweet & Spiced Roasted Pumpkin Seeds

Seeds from 1 Pumpkin Pie pumpkin, mine was 8" tall
1 tbsp. melted butter/margarine (or spray margarine)
1 tbsp. brown sugar
Pinch of salt
1/4 tsp. ea. ground cinnamon, nutmeg 
*optional (ground allspice, cloves, cardamom)

Preheat oven to 350 degrees.

Remove seeds from pumpkin (take off pumpkin strings), rinse in a strainer, and blot dry with a paper towel. Place in mixing bowl, stir in melted butter, and sprinkle in sugar and spices. When mixed, spread in one layer on a foil-lined baking sheet. Don't be tempted to put any excess butter/sugar mixture on the seeds, the extra sugar tends to burn. 

Bake for 25 minutes or until golden brown. Watch carefully so the sugar doesn't burn! You might hear some popping noises while baking when the seeds puff up and dry out. 
Remove from oven and let cool a few minutes. Scrape seeds off foil with a spatula.

The final product reminds me of CornNuts. Nice and crunchy and sweet! I'm sure these would also be great with smoked paprika instead of the pumpkin pie spices as well. Wrapped up in a cute jar they would make a great stocking stuffer!

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