Wednesday, October 26, 2011

In the Kitchen - Sweetly Salted Pumpkin Seeds

Over the weekend we did some pumpkin carving. It was lots of fun! We carved this cute Mickey design. 

Carving is fun, but my favorite part of carving pumpkins is toasting the seeds! This is one of my favorite recipes for pumpkin seeds. I prefer a bit more sweet than salty, but that's just my sweet tooth coming out.  

~ 2 cups fresh pumpkin seeds, rinsed and patted dry
2 Tbs unsalted butter, melted
3 Tbs granulated sugar
1/2 tsp kosher salt
1/4 tsp ground cinnamon

> Spread seeds on a rimmed baking sheet. Bake at 300° for 50-60 minutes, until dry throughout. {Or I just left mine out overnight to dry}

> In a bowl, toss the seeds with the melted butter, 2 Tbs sugar, salt, and cinnamon.

> Return the seeds to the rimmed baking sheet, and toast in a preheated 350° oven, for 10-15 minutes, tossing occasionally.

> Remove from oven and let cool. Sprinkle with remaining 1Tbs of sugar (if desired).

> Store in an air tight container; and enjoy!

Hubby doesn't like pumpkin seeds, so he won't eat these. But Little Man loves them!

Do you have a favorite pumpkin seed recipe to share?

Happy Baking!

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