Tasty Tuesday: Sweet and Salty Pumpkin Seeds

I carved pumpkins specifically so that I could retrieve the seeds, to make this recipe I spied in my October Real Simple magazine. Here is the recipe (as it appears on the Real Simple website).

I know Halloween has passed, but you should have no trouble finding pumpkins until at least Thanksgiving. If you can't, please print and save this recipe for next year, you'll be glad you did!
Serves 8 (hahahaha or TWO! lol) Hands-On Time: 15m Total Time: 1hr 30m
  • 2 cups fresh pumpkin seeds (from 2 medium pumpkins), rinsed and patted dry
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  1. Heat oven to 300° F. Spread the seeds on a rimmed baking sheet and bake until dry throughout, 50 to 60 minutes.
  2. Increase oven temperature to 350° F. In a large bowl, toss the seeds with the butter, sugar, salt, and cinnamon. Return the seeds to the baking sheet and toast, tossing occasionally, until golden brown, 10 to 15 minutes.
Getting the seeds requires a bit of work, but the recipe is super easy, so that makes up for it, right? :-)

1 comment:

  1. sweet & salty? That sounds so good!! My boys still have two little pumpkins left that they painted, i should gut them after they go to bed & try this!


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