The day after I made the pumpkin puree I, of course, had to roast the pumpkin seeds. I found a great sweet/salty pumpkin seed recipe on allrecipes.com. Here it is: - 1 cup raw pumpkin seeds (dried overnight)
- 3-4 tbsp sugar (recipe asked for 6--that would be way too much. I used cane sugar)
- 1/4 tsp salt
- 1/2 tsp pumpkin pie spice
- 1 tbsp oil (I used canola)
Preheat oven to 250F. Spread the pumpkin seeds on a cookie sheet. Toast for 45 minutes stirring occasionally. In a bowl, stir together 1 tbsp sugar, the salt, and the spice. Set aside. Heat oil in a small pan and add toasted pumpkin seeds. Sprinkle remaining sugar and heat until melted. Pour seeds into the spice mixture and stir until coated.
These are soooo yummy! I'm going to have to make some more foresure!
2 comments:
These are good!Pepitas or pumpkin seeds are always a favorite around the house :)I followed your blog from the foodieblogroll and I'd love to guide our readers to your site if you won't mind.Just add your choice of foodista widget to this post and it's all set, Thanks!
Thanks! I've added the widget to my site. I'll check out the sites on there as well!
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