Monday, October 31, 2011

Pumpkinseedapalooza!

Toasted Spicy Pumpkin Seeds w/ Worcestershire and Chili Sauce (left) and Kettle-Style Seeds, carmalized in brown sugar, cumin, cinnamon, ginger and cayenne pepper (right)

Every Halloween I save the seeds from our pumpkins and bake them.  It never occured to me that pumpkin seeds could be a venue for serious, delicious flavor until recently a co-worker told me about a recipe his mom had to carmelize her seeds.  I did some research and came up with two seriously good recipes.  Please try and let me know what you think!

Toasted Spicy Pumpkin Seeds
Ingredients:
2 cups pumpkin seeds
1 teaspon Worcestershire sauce
1/2 teaspoon Chili Sauce
3 tablespoons butter, melted
1 teaspoon salt
1/4 teaspon Paprika


Directions:
Preheat oven to 225 degrees F.  Rinse pumpkin seeds until all the pulp and strings are washed off. 



In a medium bowl, combine Worcestershire sauce, Chili sauce, melted butter, salt and paprika.  Add the seeds and stir until coated.  





Spread out on a baking sheet and bake 1 to 2 hours (mine took about 1hr 45 min), until crisp, stirring frequently to prevent scorching.





Kettle-Style Pumpkin Seeds
Ingredients:
1 medium pumpkin (5 to 7 pound size), reserve seeds
5 tablespoons, firmly pressed, light brown sugar
1/4 teaspoon kosher salt
1/4 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 pinch cayenne pepper, or to taste
1 1/2 Tablespoon vegetable oil


Directions:
Heat oven to 250 degrees F.  Rinse pumpkin seeds until all the pulp and strings are washed off.

Line a baking sheet with parchment paper.  Spread seeds on parchment in an even layer.  Bake until dry, stirring occasionally, about 1-1 1/2 hours.  


While seeds are baking, combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger and cayenne.  

When seeds are done, heat oil in a large nonstick skillet over high heat.  Add pumpkin seeds and 2 tablespoons sugar.  Cook until sugar melts and the pumpkin seeds begin to carmalize (about 1 minute).  




Transfer to bowl with spices and stir well to coat.  Let cool.  These may be stored in an airtight container for up to 1 week. 





Bring them to work and share with co-workers, or use for a healthy snack while watching tv!



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