Sweet and Savory Pumpkin Seeds

Pumpkin Carving night at our house is something we all thoroughly enjoy, each with our own self-proscribed roles, it seems. My husband becomes the artist, my son ... the critic. And I ... roast the pumpkin seeds. And each year, we think our pumpkin is the best one we've carved yet. But truly, this year's is especially cute. Smile.

This year I tweaked my pumpkin seed recipe to add a bit more heat. Here's how I do it.


Sweet and Savory Pumpkin Seeds

Seeds from one LARGE carving pumpkin (I seem to get about 2 cups because eventually I get tired of separating them from the, well, you know.

Melt 1 tablespoon butter in a cast iron skillet.
Put rinsed pumpkin seeds into hot skillet.
Salt and Pepper seeds to taste.

And then I add:

About 2 tablespoons brown sugar (and these are heaping because we like our sweets in this family)
1/8 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon chili powder

I toss the seasoning with the seeds and place into a 325-degree oven and let roast for about an hour or until all the liquid has evaporated and the seeds are a crunchy golden brown.

Let cool in pan slightly then spread out onto a sheet of waxed or parchment paper. Allow to cool completely.

I love to sprinkle these on top of an autumnal salad, or for some nutritious snacking.  Enjoy.