Did you know we’re having Halloween parties??! Just because they’re in different places, doesn’t mean we can’t work on a dish together! Hayley will be making some pretty spooky cocktails to serve her guests this weekend (stay tuned for the post!), and so I thought I’d come up with some festive snacks to go along with them. Pumpkin seeds are a nutty tasting alternative to nuts, and take no time to roast, season, and enjoy! I decided on a spicy cajun version and a sweet, pumpkin spiced version, but the options are truly limitless. I recommend using the raw, green seeds in this recipe – they puff up like popcorn, and have a great crunch!
-raw pumpkin seeds
-ground cinnamon, clove, ginger, and nutmeg (or ground pumpkin spice)
Preheat the oven to 350 degrees, and take out two sheet pans. For the hot-spiced seeds: Mix 2t of cajun spices with 1T olive oil for each cup of pumpkin seeds. Pour over seeds, toss to coat, and spread out in sheet pan. Bake in the oven for 20 minutes, tossing after 10. For the pumpkin spiced seeds: Toss 1T of melted butter with 1 cup of pumpkin seeds, and bake just like the hot-spiced seeds. Mix 2T brown sugar with a total of 2t pumpkin spice, and set aside. When the seeds are toasted (20 minutes later), toss the warm seeds in the pumpkin spiced mixture, and enjoy! The first time I made these, I mixed the butter and the sugar with the seeds so the sugars could “caramelize” in the oven for the entire 20 minutes…and by “caramelize,” I mean the sugar burned…not too flavorful. Make sure you toss to coat the hot seeds in the sugar POST roasting!
Sweet and salty…the perfect combination – recognize the glasses?