Sunday, January 1, 2012

Pumpkin Seeds roasted and a caramelized version...

This is my cute toothless Avery Mae....

What to do with all those pumpkin seeds.....wash them, drain and let dry....then
Drizzle with a little olive oil and sprinkle with salt.
Dump the seeds onto your cookie sheet, spread into a single layer, and place in the oven with your pumpkin halves. Bake for about 15 minutes, then using a spatula mix them around and spread them out again. Bake for another 15 minutes.
Remove from oven and let cool, then eat! I season mind just with a little salt and pepper plant seasoning, but you can season with lots of different spices...
Sea Salt
Kosher Salt
Red Chile Powder
Cayenne Chile Powder
Ancho Chile Powder
Fresh Cracked Black Pepper
Careful! These are amazingly addictive! Our little Avery Mae loved them!!!

Caramelized Pumpkin Seed Recipe....(recipe below)

Prep Time:Cooking Time: 5 mins  8 to 10 mins
1 1/2 to 2 cups fresh pumpkin seeds (cleaned and patted dry)
2 to 3 tablespoons brown sugar
pinch of kosher salt
olive oil cooking spray
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 to the pan. When they start to pop and peel, take one out and taste it (make sure it’s cool enough first). 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 and serve!


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