Monday, October 27, 2014

Sweet and Salty Pumpkin Seeds

Have you carved your pumpkins yet?  If not, get to it; it's Halloween week!   If you're ahead of the game, I hope you didn't throw out the built-in snack.

This is the one and only time of year we eat pumpkin seeds so it's important to roast them with the perfect blend of sweet and salty.  Confession: I have never gotten this quite right, until now.  I'm convinced the secret ingredient is the brown sugar.

Mr. agreed these are the best yet and seriously addictive!
2c pumpkin seeds
3 TBSP vegan butter, melted
3 TBSP brown sugar
3/4 tsp. sea salt + a little extra 
1/4 tsp. chili powder
1/4 tsp. cumin

1.  Clean the seeds by swishing them around with water in a large bowl.  Set aside to dry.

2.  Once seeds are dry, preheat oven to 250°

3.  Add seeds back to the bowl and add melted butter, brown sugar, sea salt, chili powder, and cumin; toss to coat.

4.  Pour seeds evenly into a prepared 11x13 baking dish.  Bake 90 minutes, stirring every 30 minutes.

5.  Remove from oven and season with additional salt, to taste.

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