By: Tanya Pimental
With fall here, pumpkin everything is all the craze. I have to admit that I actually am not a fan. However, I do enjoy pumpkin seeds. The kids had been waiting not so patiently to carve their pumpkins. So last night after powering through dinner, we set out to make some jack-o’-lanterns. The kids had a great time digging out the “slimey guts” and I picked the seeds out to make carmelized pumpkin seeds. They are both salty and sweet. Enjoy this easy and yummy treat after you carve your ghoulish designs this fall!
Prep Time: 5 mins
Cooking Time: 8 to 10 mins
- 1 1/2 to 2 cups fresh pumpkin seeds
- 2 to 3 tablespoons brown sugar
- Pinch of Kosher Salt
- Olive oil cooking spray
- Clean and pat dry your pumpkin seeds.
- Place pumpkin seeds in a dry non-stick frying pan over medium heat.
- Toast them in the pan, constantly shifting them around so that they roast evenly and don’t stick .
- When they start to pop and peel, take one out and taste it. If it’s crunchy, it’s done.
- Turn the heat down to low and spray the seeds with olive oil cooking spray and then spoon sugar into pan and stir seeds up as sugar melts and sticks to the seeds.
- Turn heat off and sprinkle with salt.
- Let cool a bit and serve warm.