Wednesday, October 27, 2010

Cinnamon Sugar and Spicy Pumpkin Seeds

After carving some cute pumpkins with my husband and brothers, I carefully scooped out the pulpy insides and dug through the "gross mushy stuff," as my brother John calls it. He used "gloves" made of ziploc bags and masking tape to remove it from his pumpkin. It took quite while to separate the seeds from the pulpy flesh, but the that's the only time consuming part of this recipe. The rest is so simple, that my little brother could even handle it.

Spicy Pumpkin Seeds

This recipe is for my Dad who can never get enough of hot, spicy food. He only likes something spicy if it makes his face is red like a tomato and his eyes are watering.

Fresh Pumpkin Seeds
1/8 cup of Butter, half of stick
1 1/2 tsp cayenne pepper
1 tsp of ground pepperoncino flakes
1/2 tsp of paprika

1. First step, you need to wash your seeds very well. I rinsed them in a colander for a few minutes.

2. Pat the seeds dry with paper towels. Place in a bowl to toss.

3. Melt butter, pour in bowl and toss seeds.

4. Pour seeds on a cookie sheets and sprinkle with seasonings. Stir around to mix well.

5. Bake on 300 f0r 30-40 minutes, stirring occasional through out baking process.

Cinnamon Sugar Pumpkin Seeds

Fresh Pumpkin Seeds
1/8 cup of butter, half a stick
2 tsp of sugar
1 1/2 tsp cinnamon
1 tsp vanilla

1. Follow same process as above, wash and dry seeds well.

2. Melt butter and stir in vanilla. Toss seeds with butter mixture,

3. Spread out on cookie sheets and cover with sugar and cinnamon. Stir to mix well and then bake at 300 for 30-40, stirring occasionally.

Also featured on Monday Mania @ The Healthy Home Economist

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