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Wednesday, October 30, 2013

Sweet and Salty Roasted Pumpkin Seeds


Because the girls can't agree on anything, they insisted they each get their own Jack-o-lantern for Halloween this year.  Then they each chose the biggest one they could find.

While I'm grateful we didn't have to pay by the pound for these massive things, it still meant a huge amount of work for me, because each of them also wanted an intricate (based on my abilities) design and for me to scoop, clean and roast the seeds for them.

I got smart this year and bought a carving set with proper tools and stencils.  I think I did a pretty good job, if I do say so myself (again, based on my complete lack of talent in this department).  The cat is Little A's and the witch is Big A's.


When I asked them whether they wanted sweet or spicy roasted seeds, Little A said both.  I asked if she meant half sweet and half salty and she clarified that, no, she actually wanted them both sweet and salty.  And Big A actually agreed with her!

So, their wish is my command!  These smell as good as they taste.  I had tons of seeds because of the size of our pumpkins, so feel free to half the recipe if you don't have as many.

Sweet and Salty Roasted Pumpkin Seeds

4 cups pumpkin seeds, rinsed
2 tbls coconut sugar
1 tsp fine grain sea salt (or more, to taste)
1/2 tsp pumpkin pie spice
Dropper full of vanilla stevia (optional)

Toss seeds with other ingredients until well coated.  Spread in an even layer on baking sheet.* Bake at 350F for 10 minutes and they stir.  Bake another 10 minutes, stir again, and then turn heat down to 275F, bake for another 10 minutes or until seeds are dry.  Make sure not to let them burn!  Keep in an airtight container.

*They will stick a bit to bottom of baking sheet when sugar caramelizes.  I found they come off easily with a spatula, but if you want to avoid this, you can try using parchment paper, just make sure they are completely dry and adjust cooking time if you need to.

I hope you have a happy, healthy Halloween tomorrow.  I won't have a post because I'm driving to Kingston to visit my dad who just had surgery.  More on that later.

See ya Friday!!

This recipe was shared with Gluten-Free Friday and Wellness Weekend.