Friday, November 1, 2013

Recipe: Roasted Pumpkin Seeds Two Ways

     I'm a sucker for all seasonal foods; pumpkin spice, caramel apples, cider, everything. So, when Ashley and I carved our pumpkins, saving the seeds to roast was a no-brainer. But, we mixed it up a bit with two different varieties to satisfy anyones snacking preferences. Here's how we made both parmesan garlic and cinnamon sugar pumpkin seeds!
Parmesan Garlic Pumpkin Seeds:
In a microwave safe bowl, melt 2 tablespoons of butter. Once the butter is melted, add 1 and 1/2 cups of pumpkin seeds that have been cleaned, 1/4 cup parmesan cheese, 1 teaspoon black pepper, 1 teaspoon garlic powder, and a couple dashes of salt. Stir together until the seeds are coated, spread onto a baking sheet, and bake for 15-20 minutes. 
Cinnamon Sugar Pumpkin Seeds:
These start the same way as the other version, with melting 2 tablespoons of butter. To your butter, add 1 and 1/2 cups of seeds, 2 tablespoons granulated sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon of salt. Mix together, spread onto a baking sheet, and bake for 15-20 minutes.
I suggest playing with a cute bulldog while your seeds are in the oven.
And, there you have it! Pumpkin seeds to satisfy both your sweet and salty cravings. The parmesan garlic variety were sooooo good, I nearly finished them all the night we made these. And, the cinnamon sugar seeds are definitely perfect for anyone with a sweet tooth; the butter and sugar caramelizes in the oven, and they turned out almost candied. I'm dreaming up ways to prepare the rest of our leftover seeds as we speak, but in the mean time these will definitely suffice. Have a wonderful weekend, everyone! I'm seeing Kate Nash this Sunday, so you know I'm happy.
With love,

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