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Roasting Pumpkin Seeds

Roasting Pumpkin SeedsI like roasting pumpkin seeds. Actually, I don't. I have a love-hate thing with pumpkins. I like pumpkins more in theory than in actual experience. I think they're interesting. I think my kids should enjoy the gooiness of their guts. I think my husband should like eating their seeds. I really, really hate the way they smell. Also, I've never been a big fan of the salty flavor of roasted pumpkin seeds. Suddenly, I find myself the proud owner of many pumpkins, and I have decided that, like Mary and Laura, I will not waste any parts of the pumpkins. Except the stringy guts. I haven't figured out a use for that part, so I fed it to our worms yesterday. (One of these days, I'll write about our worms. We raise worms in our basement. It's called vermiculture.) So I need a better way to do this roasting pumpkin seeds thing or else I'll have to do a lot of work and feed all my spoils to my sister and my pregnant neighbor. By better, of course, I mean a sweeter less salty way. I found a bottle of caramel crumbles in the pantry, so I doused my experimental pumpkin seeds with them and roasted. The experimental seeds were amazing. I looked at the list of ingredients (sugar, sugar, sugar, and almond powder), played around with different combinations of sugars, and found a wonderful mix. Enjoy!

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Roasting Pumpkin Seeds
Roasting Pumpkin Seeds
Servings
Ingredients
Servings
Ingredients
Roasting Pumpkin Seeds
Instructions
  1. Sort the seeds from the pumpkin guts.
    Roasting Pumpkin Seeds
  2. Rinse the pumpkin seeds carefully to remove any remaining bits of pumpkin pulp. Pat them dry with paper towels.
    Roasting Pumpkin Seeds
  3. Spread the clean seeds on a bar pan or baking dish.
    Roasting Pumpkin Seeds
  4. In a small bowl, combine the almonds, butter, sugar, and spices. Pour the mixture over the seeds and toss them lightly to distribute completely.
  5. Roast the seeds at 325 for 15-20 minutes or until they're golden brown.
    Roasting Pumpkin Seeds
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© 2012 – 2018, Tara Ziegmont. All rights reserved.

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