Wednesday, September 16, 2009

Sweet and Spicy Pumpkin Seeds

Boy, are these addictive!!! When you get your pumpkin(s) this year, don't throw away the seeds! This recipe is a combination of two other recipes I've found online and it's my favorite to date (I've tried several). Consider it a virtually free snack since you bought the pumpkin for a different use and would throw these away otherwise.

Recipe combined from 101 Cookbooks and Pumpkin Patches and More

  • pumpkin seeds
  • 1 egg
  • 1/4 cup sugar
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt

Wash pumpkin seeds thoroughly (I put them in a bowl of water once I've separated them from the "goop" and just run them between my fingers under water--the last bits of slimy stuff slip off). Drain them in a colander for 30 minutes. Spread them out on a cookie sheet to dry (you can speed this up with a hairdryer according to one site). If you're not in a hurry, just turn them over/stir around every few hours or so, when you think about it. You can toast them the next day in a flash.

Once pretty dry, combine the seeds (1 cup for the ratios in the recipe ingredients list) with an egg white and the seasonings. Drain excess egg white off using a strainer and place on a cookie sheet. Toast at 375 degrees for about 12 minutes, until light brown. They will burn quickly after that time limit, so keep an eye on them!

Let cool slightly and enjoy!

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