A seedy little snack...

Carving pumpkins this week?? Well you should be! As a kid my favorite part of carving pumpkins was the seeds. My mom would toast them up with salt for a tasty little snack. We would all dive in.

I'm sure most of you already save and toast your seeds, but I have a couple of idea's that will put a twist on this classic childhood treat. Whether you have sweet teeth or salty buds try a one of these fun recipes for a seedy little snack.

Have a Happy Halloween!!

(Classic on the left...Sugar & Spice on the right.)

TOASTED PUMPKIN SEEDS

SUGAR & SPICE
1 C. raw pumpkin seeds, rinsed and dried
6 T. white sugar, divided
¼ t. salt
½ t. cinnamon or pumpkin pie spice
1 T. vegetable oil

1. Preheat the oven to 325 degrees.
2. Spread the pumpkin seeds in a single layer on a baking sheet. Toast for 30 minutes, stirring occasionally, until seeds are dry and lightly toasted. (Larger seeds may take a little longer.)
3. In a large bowl, stir together 2 Tablespoons of the sugar, salt, and cinnamon. Set aside.
4. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle with the remaining sugar.
5. Stir with a wooden spoon until the sugar melts, about 45 seconds.
6. Pour sees into the bowl with the spiced sugar and stir until coated.
7. Allow to cool before serving.
8. Store in an airtight container at room temperature.


SAVORY
1 ½ T. butter, melted
½ t. salt
1/8 t. garlic salt
2 t. Worcestershire sauce
2 C. raw whole pumpkin seeds

1. Preheat the oven to 275 degrees.
2. Combine the butter, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
3. Bake for 1 hour, stirring occasionally.
4. Remove seeds from the oven and allow to cool completely before serving.
5. Store in an airtight container at room temperature.

MOMS RECIPE
2 C. raw pumpkin seeds
1 t. salt
1 T. vegetable oil

1. Heat oven to 325 degrees.
2. Spread the pumpkin seeds in a single layer on a baking sheet. Toast for 30 minutes, stirring occasionally, until seeds are dry and lightly toasted. (Larger seeds may take a little longer.)
3. Remove the seeds from the oven and allow to cool slightly.
4. Heat the oil in a large skillet. Add the seeds and sprinkle with salt.
5. Cook until toasty.
6. Remove seeds from the pan and allow to cool completely before serving.
7. Store in an airtight container at room temperature.