Toasted Pumpkin Seeds

with Brown Sugar & Cayenne

Is anyone else Last-minute Lucy when it comes to holidays? Oh, I am.

That is, if I get my list done at all…

So, if you are just purchasing pumpkins this week to carve with the fam, may I recommend that you buy a ton? Because you are going to want to eat these Toasted Pumpkin Seeds by the bushel. The perfect blend of sweet and savory… Yum…

Feel free to play around with the balance of ingredients. This recipe gets healthier as you add more seeds and less sugar and butter. But I still recommend using real sugar and butter – just less of it!

Toasted Pumpkin Seeds

with Brown Sugar & Cayenne

Ingredients

2 c. Pumpkin seeds

1/4 t. cayenne, or to taste

1/2 c. brown sugar

1 T cinnamon

3 T softened salted butter

Kosher salt

dash ground clove

dash nutmeg

Directions

Preheat oven to 400 degrees F

Carve out pumpkin seeds, and clean off excess pulp. Place seeds in a boiling pot of salted water for 10 minutes. Drain, rinse and pat seeds dry.

In a bowl, combine all ingredients except for the pumpkin seeds. Spread pumpkin seeds out in a large baking pan or two baking pans {not a cookie sheet, because butter would leak over the edges}. Pour the spiced brown sugar mix over the seeds and mix well to coat.

Roast for 15 – 20 minutes, or longer, until desired toasted level is reached.

 

– Recipe by Darlene of Fieldstone Hill Design

PS: Let me know if you cook some up! I will be right over!! {mine are all gone.}

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I am into natural choices for my family, and this is the main way I avoided taking any medicines during pregnancy.

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