Monday, October 29, 2007

Pumpkin Seeds Two Ways

My daughter has always hated most nuts and seeds, but for some reason she loves toasted pumpkins seeds and can't wait to roast them after the annual carve-fest. Here's how I did them tonight.
  • Seeds from two pumpkins (3-4 cups)
  • 6 cups water
  • 6 tablespoons salt
Remove seeds from pumpkin and rinse Boil in salted water for 1m minutes, remove from heat. Divide boiled seeds in half.

For Garlic:
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder (or other seasonings)
Toss half of seeds with oil, salt and garlic powder, spread in one layer on cookie sheet. Bake at 400 degrees for 20 minutes or until brown. Cool before serving.

For Sugar and Spice:
  • 6 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1 tablespoon oil
Bake the other half of the seeds on a second cookie sheet with no flavoring. While they are cooking, mix 2 tablespoons sugar and spices in a mixing bowl. When seeds are brown, remove from oven. Heat oil in skillet to medium-hot, add seeds and sprinkle with 4 tablespoons plain sugar. Stir with wooden spoon a minute or so, until sugar caramelizes. Dump seeds into sugar-spice mixture and stir to coat. Spread on baking sheet and cool.

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