As a kid one of my favorite Halloween activities was carving a pumpkin. It wasn’t just that I liked making a face on the pumpkin, but I also liked taking out the seeds so we could roast them later. It has been a long time since I roasted pumpkin seeds but last year we received several pumpkins in our CSA and I started roasted them again. I made these roasted pumpkin seeds last year and they were a delicious treat.
This year I wanted to make a sweet roasted pumpkin seed. I figured what would be better then pumpkin spice roasted pumpkin seeds? I ended up having to make these twice because the first time was a bit of a disaster. I roasted the pumpkin seeds with butter and sugar but the sugar ended up burning and I had to throw them away. My second attempt I simply roasted them with the butter and spices. Once they came out of the oven hot and roasted, I tossed them with cinnamon and sugar.
The second batch was awesome. The crunchy pumpkin seeds with a sweet sugar and pumpkin spice flavor was awesome. It was a great sweet snack and I took some to work to snack on in between classes. I also ended up using these in my pumpkin spice brittle which I’ll be sharing tomorrow. If you enjoy pumpkin spice and roasted pumpkin seeds, you are going to want to try this combination this fall.
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Pumpkin Spice Roasted Pumpkin Seeds
Ingredients
2 c. pumpkin seeds
3 T. butter, melted
2 t. sea salt
1 T. pumpkin spice (or 1 t. cinnamon, 1/2 t. nutmeg, 1/2 t. ginger), divided in half
3 T. sugar
Instructions
Preheat the oven to 375 degrees.
Place the pumpkin seeds in a baking dish. Pour the melted butter over top and sprinkle with salt and half of the pumpkin spice. Toss to coat.
Bake for 30-45 minutes, stirring every 10 minutes, until golden brown and crisp.
Remove from the oven and immediately pour into a large bowl. Toss with the sugar and remaining pumpkin spice.
Serve hot or store in an air tight container for up to 1 week.
Notes
A Hezzi-D Original Recipe
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