Friday, October 29, 2010

Sweet Pumpkin Seeds

Not sure what to do with all those slimy seeds you fished out of your pumpkins this year? Try this yummy treat!

You will need:
• 4 cups pumpkin seeds, rinsed and dried
• 1/2 cup margarine, melted
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup white sugar, divided

**I barely had 2 cups of seeds, so I halved this recipe and would use maybe even less butter than it calls for. It takes a while to cook it out. But they taste so good!

1. Preheat oven to 275 degrees F (175 degrees C).

2. Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer on the flexipat (placed on the perforated baking sheet), or silpat but don't go to the edge.

3. Bake in the preheated oven for 7 minutes; stir and return to oven for 7 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 7 minutes before removing again to sprinkle with remaining sugar and stirring. Then keep checking every 7 minutes, but it takes a while. You don't want them to be greasy. They will start to dry out, about maybe 30 minutes after adding the sugar. Allow to cool before serving. Store leftover seeds in an airtight container.

No comments:

Post a Comment