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Sweet, Spicy and Savory Pumpkin Seeds

Recipes

Sweet, Spicy and Savory Pumpkin Seeds

tastebu

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I always have mixed emotions when fall draws to a close. Although I am excited for Christmas cookies and peppermint hot cocoa, I know I will miss the pumpkin season. If you held onto your pumpkin as long as I have, don't toss it just yet! Carve it open for some tasty, last minute fall snacks! Here are a three recipes to satisfy any craving.

Sweet and Spicy Pumpkin Seeds (adapted from 101 Cookbooks) Makes one cup. Active time: 2 minutes Total time: 17 minutes

  • 1 egg white
  • 1/4 cup natural cane sugar
  • 1/2 teaspoon cayenne pepper
  • scant 1/2 teaspoon fine grained sea salt
  • 1 cup fresh pumpkin seeds
  1. Preheat oven to 375F.
  2. In a medium-sized bowl whisk together the egg white, sugar, cayenne and salt. Add  pumpkin seeds and toss well.
  3. Using a strainer, drain off any excess egg white and place seeds in a single layer on a baking sheet.
  4. Bake for about 15 minutes, or until seeds are golden. If desired, sprinkle with more sugar and cayenne pepper before serving.
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Oolong Tea and Butter Pumpkin Seeds (adapted from 101 Cookbooks) Makes one cup. Active time: 2 minutes Total time: 17 minutes

  • 1 teaspoon Oolong (or tea of choice) tea
  • 3 tablespoons unsalted butter, melted
  • scant 1/2 teaspoon fine grained sea salt
  • 1 cup fresh pumpkin seeds
  1. Preheat oven to 375F. Using a mortar and pestle or spice grinder, grind tea into a fine powder.
  2. In a medium bowl, combine butter and salt; add pumpkin seeds and toss well. Place seeds in a single layer on a baking sheet.
  3. Bake for about 15 minutes, or until seeds are golden. Sprinkle with the ground tea and season to taste.

Candied Pumpkin Seeds (adapted from Taste of Home) Makes 1 cup.Active time: 2 minutes Total time: 47 minutes

  • 1 cup fresh pumpkin seeds
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  1. Preheat oven to 250F.
  2.  In a small bowl, combine all ingredients. Spread into baking sheet.
  3. Bake, uncovered, for 45-50 minutes, or until seeds are well-glazed, stirring occasionally.
  4. Cool completely and break into pieces.