Pumpkin Seeds

We've hit October which means we're officially in Halloween-prep month. That being said... my favorite part of the holiday skips right past costumes and even decorations- right into food, of course. We were never big on pumpkin pie at home (until Thanksgiving), but every year we saved the pumpkin seeds and roasted them in the oven- SO good.
Now, my mom always just toasted them with looking for a few other recipes today and came across a couple other var some seasoned salt on it- not bad, but I wanted to find a few varieties:

1) Cajun Seasoning Blend:
1 1/2 c pumpkin seeds salt to taste 2 tsp. melted butter or oil garlic powder cayenne pepper Bake @ 300, stirring occasionally, until golden brown.

2) Sweet Spicy Pumpkin Seeds:
5 tablespoons sugar
1/4 teaspoon coarse salt

1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
pinch cayenne pepper (to taste)
1 1/2 tablespoons peanut oil
Line baking sheet with parchment paper; bake seeds @ 250 until dry- about 15-20 minutes.
Mix 3 tablespoons sugar, salt, cumin, cinnamon, ginger, pepper in bowl.
Combine oil & other 2 tablespoons sugar in a nonstick skillet over high heat & add baked seeds. Cook until sugar melts and seeds caramelize- 45 to 60 seconds.
Transfer seeds to bowl of spices; stir well to coat; let cool.

3) Curried Toasted Pumpkin Seeds:
3 c pumpkin seeds
3 tablespoons peanut, canola or olive oil
1 tablespoon curry powder
1 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
Bake @ 300 for 25-30 minutes on parchment-lined baking sheet after coating in all ingredients. Let cool.

So, I'm hungry now- I LOVE curry, but I'm probably going to try all of these... let me know if you've got any others!


traphic signs said...

mmmmmmmm. can we PLEASE make some this weekend?!?!?!

traphic signs said...

we forgot to make pumpkin seeds! You'll have to make them and tell me which recipe you end up using... and your vote.