I 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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