Caramelized Pumpkin Seeds

2013-10-06 12.39.132013-10-16 14.37.39

One of my (many) favorite things about fall, besides the apples, of course, is pumpkins! Pumpkin patches, pumpkin pie; I am beyond excited when Starbucks rolls out their pumpkin-flavored menu on October 1st.

I also love pumpkin carving. I didn’t partake in the activity often as a child, but I have a few fond memories from my elementary school days of carving out silly/spooky faces and displaying them proudly while modeling my Halloween costume (I’m pretty sure I was a witch for 10 straight years). This year, on our apple-picking adventure, I came across the perfect pumpkin and decided to bring back a little piece of my childhood. Of course, my pattern of choice was sports-related: a Denver Bronco! I had a great time scooping out the pumpkin goop, poking a pattern into the thick pumpkin rind and chiseling out the design (although, as it turned out, it was quite intricate for my minimal level of expertise).

DSC02154Once I had an awesome pumpkin to decorate my apartment, I decided I was going to resurrect another fall tradition and roast the leftover pumpkin seeds! From what I can remember, my mom used to spread the seeds out on a baking sheet, season them with a savory blend, and throw them in the oven to bake. This year, however, I decided I wanted my pumpkin seeds sweet; so I picked out this recipe for caramelized pumpkin seeds that you can cook up fast right on the stove! They were a delicious fall treat, just like candy; I’ll definitely be adding these bad boys to the fall favorite repertoire!

DSC02156Caramelized Pumpkin Seeds

Adapted from Cooking with My Kid

  • 1 1/2 to 2 cups fresh pumpkin seeds (cleaned and patted dry)
  • 3 tablespoons brown sugar
  • 1/4 teaspoon cinnamon
  • pinch of kosher salt
  • cooking spray

DSC02159Place pumpkin seeds in a dry non-stick frying pan over medium heat. Toast them in the pan, constantly stirring so that they roast evenly and don’t stick to the pan. When they start to pop and peel, take one out and taste it (make sure it’s cool enough first). If it’s crunchy it’s done. Turn the heat down to low and spray the seeds with cooking spray. Spoon sugar into pan and stir seeds as the sugar melts and sticks to them. Add the cinnamon and continue to stir until all seeds are coated. Turn heat off and sprinkle with salt. Let cool and serve!

Namas-tasty!

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