October 22, 2013

Sweet and Spicy Pumpkin Seeds

The onions call my dad Gigga (‘g’ like good, not ‘g’ like ginger). My whole life I’d heard my dad say that when he became a grandfather he wanted to be called 'Granddad'. He’d say he didn't want to be called PeePaw or PooPoo or any BS like that. He was adamant that he wanted to be called GRAND-DAD.

My dad is a man’s man, y’all.

Which makes the fact that they call him Gigga even funnier. And guess what? When they call, he comes a runnin’. AB has him wrapped so tightly around her pinky that she could probably call him Princess Twinkle Panties and he’d answer to that too!

Anywho… Gigga and the onions always carve a jack o’ lantern together this time of year so when they did over the weekend, we roasted the seeds.

These are a little sweet with a little heat (but not too spicy for the little ones). Feel free to kick up the chili powder if you want them a little spicier!

And that glossy shine you see isn't moisture, that’s the candied finish from the brown sugar.

Sweet and Spicy Pumpkin Seeds! Roasted pumpkin seeds with brown sugar and savory spices.

Sweet & Spicy Pumpkin Seeds
2 cups fresh pumpkin seeds
3 tablespoons butter, melted
3 tablespoons brown sugar
3/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon cumin

Clean the pumpkin seeds as best you can, removing any strings or pumpkin bits. Add seeds and all other ingredients to a bowl and toss to coat.

Spray two cookie sheets or one extra-large baking pan with cooking spray.  Spread pumpkin seeds evenly in a single layer in pan(s) and roast at 250 degrees for 90 minutes (check every 10 minutes after the first hour to be sure they don’t start to burn – mine didn't even come close to burning but it’s always better to play it safe and check).

Remove from oven and cool to room temperature before serving. Store in an airtight container.


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