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!
Caramelized Roasted Pumpkin Seeds
Ingredients
- 2 cups raw pumpkin seeds
- ¼ cup almonds chopped
- 1 tablespoon butter melted
- 3 tablespoons brown sugar
- ½ teaspoon pumpkin pie spice
Instructions
- Sort the seeds from the pumpkin guts.
- Rinse the pumpkin seeds carefully to remove any remaining bits of pumpkin pulp. Pat them dry with paper towels.
- Spread the clean seeds on a bar pan or baking dish.
- In a small bowl, combine the almonds, butter, sugar, and spices. Pour the mixture over the seeds and toss them lightly to distribute completely.
- Roast the seeds at 325 for 15-20 minutes or until they're golden brown.
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