Wednesday, October 21, 2015

Yummy Recipe Wednesday! (Sugar & Spice Pumpkin Seeds)

Welcome friends and food lovers to another Yummy Recipe Wednesday. As you may have guessed if you frequent my blog here, today I have another pumpkin themed recipe for you in celebration of fall and the upcoming holiday season. Toasted pumpkin seeds are something I only tried a few times in my life and while I did enjoy them, it wasn’t something I just had to have every year. However, after trying this recipe I have for you today, I think I’m going to make these a yearly routine. The salty and sweet combination of these makes them absolutely delicious and better than your traditional toasted pumpkin seeds. There’s not much else to say about these. Just give them a try for yourself and I promise you won’t be disappointed. As always, feel free to leave comments below and be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single new post.

Sugar & Spice Pumpkin Seeds

  • 1 cup Raw Pumpkin Seeds, rinsed and dried
  • 4 Tablespoon White Sugar, divided
  • 1/4 tsp Salt
  • 1/2 tsp Pumpkin Pie Spice
  • 1 Tablespoon Butter
  • 2 tsp Vegetable Oil

1. Preheat the oven to 275° F (135° C).
2. Spread the pumpkin seeds in a single layer on a wax paper lined or silicone lined baking sheet.
3. Toast the seeds for 30-35 minutes, stirring occasionally, until dry and toasted. (Larger seeds may take longer.)
4. Heat the butter and oil in a large skillet over medium-high heat.
5. Add the pumpkin seeds to the pan and sprinkle 2 T of the sugar over them; stir them with a wooden spoon until the sugar melts and the seeds get a nice light caramel color then remove the pan from the heat.
6. Add the salt, pumpkin pie spice, and the remaining sugar to the pan and stir until the seeds are coated.
7. Transfer the seeds to a bowl or cookie sheet and allow them to cool before serving; store in an airtight container at room temperature.

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