If your upbringing was anything like mine, wasting food or leaving the last few sips of milk in your cup was a big NO-NO. I thought my mom was harsh when it came to food, but that was nothing compared to my grandmother who to this day uses every last bit of the turkey at Thanksgiving, bones and all. Although at times this practice seemed a bit much, my family’s conservative tendency has come in handy when carving pumpkins. Go ahead and treat yourself; stop at one of the many roadside pumpkin stands in the greater Greencastle area and let your creative juices flow as you proudly carve your very own pumpkin (or as 6-year-old Maggie would say, punkin). Over fall break I seized my opportunity and carved pumpkins with my family. I was overly obnoxious with insisting everyone save their pumpkin seeds, because later that night I planned on trying a new pumpkin seed recipe. The result was beyond what I expected. Although the overall process is a bit long (45-minute roasting session), it is a fun activity to do while hanging out with friends or family. Try this sweet and savory pumpkin seed recipe to satisfy and impress eaters of all ages.
Ingredients:
1 cup raw cleaned whole pumpkin seeds
1/4 teaspoon ground cinnamon
1/8 teaspoon chili powder
1 teaspoon white sugar
1 tablespoon olive oil
1 additional tablespoon white sugar
Directions:
1. Preheat oven to 250 degrees F (120 degrees C).
2. After thoroughly rinsing seeds to rid them of goopy pumpkin residue, spread the seeds on a cookie sheet into a single layer. Roast until brown and crisp, about 45 minutes. Set the seeds aside in a large bowl.
3. Mix the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.
4. Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat. Stir with a wooden spoon until the sugar turns a light golden brown color. Watch it carefully to avoid burning.
5. Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat. Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.
Suggestion: If you are a salt lover like me, add a pinch of salt to the cinnamon-chili powder mixture to give it the sweet n’ salty flavor punch.
Â