Carving pumpkins at Halloween is fun, but I especially love cleaning out the goopy innards and turning them into this delicious treat. I don’t particularly have a sweet tooth (I’m more of a salty snacker) but these skillet roasted pumpkin seeds are that perfect combination of sweet and spicy that is especially hard to resist.
While my husband and daughter were deciding on the looks of their jack-o-lanterns (my daughter decided to go with “evil Grandpa”), I took a short break to make these. This is a very easy recipe to whip up, with the most labor intensive part being retrieving the seeds themselves. ;)
- 1 cup unsalted pumpkinseed kernels
- 1 tablespoon canola oil
- 1 teaspoon sugar
- ½ teaspoon ground cumin
- ½ teaspoon chipotle chile powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- Dash of ground red pepper
- Place 1 cup pumpkinseeds in a large skillet over medium heat. Cook for 4 minutes or until toasted, stirring constantly (seeds will pop slightly).
- Combine canola oil and remaining ingredients in a large bowl; add seeds, tossing to coat. Arrange seeds in a single layer on a paper towel-lined baking sheet. Cool 10 minutes.
- Stick in oven at 350, for 10 minutes if seeds aren't to the crunchiness of your liking.
iphone image by me, Recipe via Cooking Light