Perhaps they should be called roasted pumpkin seeds?
I’ve never had them before so I don’t know the proper terminology – all I know is that I bake-roasted them in the oven.
It all began with the “carve-on”; Madison and Mummy versus Chloe and Daddy for the great pumpkin challenge (my family loves Hallowe’en Wars)
We got to gutting our soon-to-be Jack-o-lanterns.
I followed a few different recipes to make these, but one thing I thought made sense was to boil the seeds first. It removes the excess pumpkin guts and helps them bake/roast more evenly.
I put them in boiling water and let simmer for 10 minutes.
I wanted to try a couple of versions of pumpkin seeds, so I split the batch in half.
In one half I mixed
1 1/2 tbsp butter (salted)
1/8 tsp garlic powder
2 tsp worcestershire sauce
and 1 cup of pumpkin seeds
In hindsight, these needed a bit more salt for my tastes, so another tsp of sea salt would have been good.
Preheat oven to 275 degrees farenheit.
Combine all the ingredients in a bowl and mix thoroughly.
Bake for 1 hour, stirring occasionally.
Once the seeds are nice and golden and crunchy, the spiced ones are done:
The sugar and spice version now needs the sugar and spice.
In a large fry pan, add 1tbsp vegetable oil.
Add in your baked pumpkin seeds and stir until coated.
Take 4 tbsp white sugar and pour over the seeds. Keep stirring until all of the sugar has dissolved and the seeds are evenly coated.
Pour the seeds into a bowl and top with another tbsp of sugar, 1/4 tsp salt and 1 tsp pumpkin pie spice.
Toss until they are all coated.
We had a taste-off between the two recipes and the sugar & spice won out.
The others were good, but like I wrote above, I think they needed more salt.
The great pumpkin challenge?
I’d say it was pretty close:
What happened to pumpkins with Cinderella, minions or Hello Kitty on them? These two have gone ghoulish on me!
Have a great one!
|Between Naps on the Porch|