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PREPARATION
Find a nice pumpkin, I took a trip to a local pumpkin farm, Live
Oak Canyon Pumpkin Farm, and hand picked my own pumpkins. This is
definitely much more fun than picking one up at a grocery store
or pumpkin lot. You have no idea how long they have been cut. Fresh
is always best!
Now, cut the top open and gut that pumpkin!
To roast your pumpkin seeds, do not wash them first! Washing removes
all the natural flavor. Instead, remove the seeds from the strings
and place a single layer on a cookie sheet. Try and make an even
layer, the less they lay on each other, the better they can bake.
Add salt to taste and bake at 250° until dry, stirring occasionally.
I bake mine for about 15 to 30 minutes or until the start to turn
a very light gold.
SWEET SPICY PUMPKIN SEEDS
You can also spice them up by mixing 5 tablespoons sugar ,1/4 teaspoon
coarse salt, 1/4 teaspoon ground cumin, 1/4 teaspoon ground cinnamon,
1/4 teaspoon ground ginger, Pinch cayenne pepper or to taste, and
1 1/2 tablespoons peanut oil. Prepare seeds as above but line the
cookie sheet with parchment paper. In a medium bowl combine 3 tablespoons
of the sugar and the salt, cumin, cinnamon, ginger, and cayenne.
Heat peanut oil in a large nonstick skillet over high heat. Add
pumpkin seeds (after baked) and 2 tablespoons sugar. Cook until
sugar melts and the pumpkin seeds begin to caramelize, about 45
to 60 seconds. Transfer to bowl with spices and stir well to coat.
Let cool.
STORAGE & SERVING
I love to set bowls of these around for parties so they never last
long but you can store them in an airtight container for up to 1
week.
Source: Halloween
Kitchen
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