Just a bit ago I uploaded my recipe on making Homemade Pumpkin Seeds. I decided to try something a little bit different and I am definitely a fan.
Every year around Christmas time I make candied almonds and cinnamon pretzels (something to look forward to). I did a bit of a spin-off of these two things combined and made some cinnamon pumpkin seeds.
Just like last time, I started by preheating the oven to 350 degrees and grabbed a pumpkin, this time using my son’s painted pumpkin because he wanted me to give it a face. At first, I was wary about eating the seeds, after some serious thought I realized it’s very similar to the way that people write cute notes on bananas in pen and the banana is safe….so, no big deal. (If you’ve never seen the banana notes, look them up. It’s an adorable way to put a note in a child’s lunchbox).
Anyway, begin to cut and gut your pumpkin like usual. Be sure to have your colander and plastic bag set up to organize your mess. Add the seeds to a pot of lightly salted water, bring to a boil, reduce heat and simmer for ten minutes.
While the seeds are simmering, start measuring out your sugar and spice combination. (I had about two cups of seeds this time around and again measured accordingly).
Two tablespoons white sugar.
(Nearly) one tablespoon of cinnamon.
One teaspoon of nutmeg.
When your seeds are done simmering, return them to the strainer so that the extra liquid can drain away. Be certain not to leave them too long and do not pat them dry. Remember, moisture helps the spices stick.
Stir all of your spices together and coat your seeds. Get your lightly greased baking sheet and spread them on in an even layer. Sprinkle the seeds very lightly with salt and then with about a teaspoon or more (depending on how sweet you like your treats) over the seeds as well.
Roast your pumpkin seeds in the oven until they’re all a nice tan color, some becoming golden brown, and they’re crispy all over. Then, enjoy!!
The painted pumpkin became a zombie pumpkin after some strict instruction from the toddler. Only two more pumpkins to go, keep your eyes peeled for some more tasty treats!