Roasted Pumpkin Seeds: sweet-spicy-savory

This should have been posted ummmmm just about one month ago, when the Halloween pumpkins were plentiful. My bad. I took pictures and everything, but somehow it slipped my mind until we were roasting squash seeds over the Thanksgiving break and someone asked if I had any good recipes.

Well of course I do! After my roommates and I carved our pumpkins (or rather I just cut the top off mine to get the seeds out), I was put in charge of the roasting. I decided to try out two recipes: spicy tamari and a sweet—spicy—savory combo. The tamari seeds were tasty with a savory-sweet soy-honey flavor, but seemed to char quickly yet were still sticky and soft. meh. The other recipe however, a unique combination of brown sugar/honey, rosemary, salt, cinnamon, cayenne and black peppers, was an explosion of crispy, crunchy, salty, sweet, buttery flavor. Way too addicting. My family can vouch for this. Melissa made them while we were cooking dinner and we munched by the handful, then ate some with dinner over a green salad and on top of Tara’s gingered apple-carrot-squash soup. They added a nice crunch and intense flavor to everything!

This will definitely be my go-to pumpkin seed roasting recipe for the rest of my life unless I find something better which is unlikely. A touch of rich brown sugar and butter, savory rosemary and sea salt, and spicy cinnamon, cayenne and black pepper—there couldn’t be a better combination in my opinion. Enjoy!

sweet-spicy-savory pumpkin seeds, from here

  • approximately 2 cups pumpkin seeds
  • 3 T earth balance / butter
  • 3 T brown sugar or honey
  • 1 1/2 t kosher salt
  • 1 T chopped fresh rosemary or 1 t dried
  • 1/4 t ground cinnamon
  • 1/4 t cayenne pepper
  • 1/4 t ground black pepper

Preheat oven to 350F. In a medium saucepan over medium-low heat, melt the butter and then stir in the brown sugar, salt, rosemary, cinnamon, cayenne  and black pepper. Stir for 2 – 3 minutes until the sugar has mostly melted. Remove from heat and stir in the pumpkin seeds. Spread on a well-greased cookie sheet. Don’t worry if it seems liquidy. Bake for 15 – 20 minutes, stirring 2 – 3 times during baking (important!). Keep a close eye on them as they can burn really fast. (You can also bake these at a lower temp like 300, for a longer time like 1 hour.) Let cool, scrape off the pan, and store in an air-tight container if you don’t eat them all first :]

-mich

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