Monday, October 17, 2011

mmmmm mondays, toasted pumpkin seeds

fall is one of my favorite times of year (not that we get to experience it much in southern california). i love going to the pumpkin patch and picking out pumpkins, deciding on the *perfect* face to carve on my pumpkin.....and best of all is toasting the pumpkin seeds. alright, i will admit it. i am not a big fan of digging through all of the goop and slime to harvest the seeds....but the end product puts a smile on my face every year. heaven. 

toasted pumpkin seeds

  1. preheat oven to 325 degrees F (165 degrees C).
  2. rinse pumpkin seeds under cold water and pick out the pulp and strings. (this is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)
  3. spread the pumpkin seeds on a medium baking sheet. drizzle with oil. sprinkle with salt.
  4. bake 45 minutes in the preheated oven, stirring occasionally, until lightly toasted.
  5. let cool and store in an air-tight container.

above is for the "classic" toasted pumpkin seeds. they are my favorites.....but below are some fun variations on the classic that are super tasty as well--enjoy!

ginger soy
2 tablespoons soy sauce
2 teaspoons sugar
1 1/2 teaspoons ground ginger

brown sugar and spice
2 tablespoons dark brown sugar
1 1/2 teaspoons ground allspice
1 tablespoon water
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

pumpkin pie

  • 6 tablespoons white sugar, divided
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice

cinnamon sugar
1/2 cup margarine, melted

2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup white sugar, divided

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