roasted pumpkin seeds x 2

The best part of carving a pumpkin is getting to roast and eat the seeds. I LOVE ‘EM!! We made two kinds this year. A sweet batch and a spicy batch….. Then my friend Tracy posted her recipe which combines BOTH!! I’ll be making that one next.

I came across a new recipe here at Small Home Big Start that I wanted to try this year. It was awesome! So awesome in fact that the kids and I ate ’em all up before I remembered to take a picture. So, I will share Amanda’s picture and her recipe. It was so good. Try it!

Caramelized Pumpkin Seeds

What you’ll need:
1 1/2 to 2 cups fresh Pumpkin or Squash Seeds
Olive Oil Cooking Spray
2-3 tbsp Brown Sugar
pinch of Kosher Salt

What you’ll do:
Clean and pat seeds dry. Put ’em in a dry pan over medium heat. Toast ’em till crunchy. Turn the heat down to low and spray the seeds with olive oil cooking spray. Sprinkle sugar into pan. Stir seeds while sugar melts and sticks to the seeds. Turn heat off and sprinkle with salt. Let cool and serve!

She has a tutorial with pictures on her site, check it out and MAKE THEM!

Spicy Pumpkin Seeds

These are the ones I make every year. They’re soooo good. I just wash and dry the seeds and toss them with a bit of olive oil. Then I spread them out on a cookie sheet and sprinkle Tony’s on them. (A little bit of Tony’s for zesty seeds and a lot for spicy seeds.) 🙂 Then I pop them into a 300 degree oven for about 30 or 45 minutes. I check on them a few times and stir them up. When they are golden and toasty – they are done. Easy Peasy. And so addictive. They went really well with the caramelized ones. If you don’t have Tony Chachere’s seasoning – any seasoned salt will do – but really you should have some Tony’s in your pantry anyway. It’s good on everything!