The big decision to put the pumpkin seeds in the new compost or bake them. When in doubt, I always make something to eat! 😉 There is nothing better than sweet & salty mingling together, this is a quick simple recipe that is not your grandmothers old-fashioned Halloween treat!
I took the seeds and guts out of one large pumpkin, cleaned the slime off, rinsed with water and patted dry. Recipe can easily be doubled with two pumpkins.
Ingredients:
- 1 cups fresh pumpkin seeds rinsed and patted dry
- 1 tablespoon unsalted butter, melted
- 1 tablespoons raw organic sugar
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
Method to the Madness:
Heat oven to 300. Spread the seeds on a baking sheet and bake until dry approximately 50 minutes.
Increase oven temperature to 350. In a large glass bowl, toss the seeds with the butter, sugar, salt, and cinnamon. Return the seeds to a parchment paper lined baking sheet and toast, tossing occasionally, until golden brown, 10 to 15 minutes. Store in air tight container.
Before the seed bath. Warning: {house will smell amazing}
Cooling on the parchment paper. {yes, I burnt my mouth again, just can’t wait}
You can add a couple shakes of cayenne pepper in place of the cinnamon for some spicy flavor, just depends on the taste bud craving.
Bon Appetit!
