Friday, October 10, 2014

Honey & Spice Pumpkin Seeds

I was never a huge fan of pumpkin seeds until I started making a Williams-Sonoma recipe for Toasted Pumpkin Seeds with Honey & Spice.  Over the years, I have made some changes to the recipe, which was included in my Williams-Sonoma Pumpkin Carving Kit.  


We always have plenty of pumpkin seeds, because we usually carve 3 to 4 large pumpkins.  


After rinsing and drying my pumpkin seeds, I toast them in a large non-stick pan.  


Before the seeds go in the oven, I add butter, brown sugar, honey, cinnamon, nutmeg, clove, salt and pepper.


Just a word of warning - these honey & spice pumpkin seeds are incredibly addicting.  :-)


Honey & Spice Pumpkin Seeds

Ingredients

2 C fresh pumpkin seeds - rinsed and dried
1 T butter
2 T honey
2 T light brown sugar
1/4 tsp cinnamon
1/4 tsp kosher salt
1/4 tsp nutmeg
1/8 tsp cloves
1/8 tsp coarse ground black pepper

Directions

Preheat oven to 350 degrees.

Over medium heat, toast the pumpkin seeds in a large non-stick frying pan, stirring often.  After 3 to 5 minutes, once the seeds begin to turn a light golden color, add the butter, and continue to stir until the butter melts and the seeds are evenly coated.

Stir in the honey, brown sugar, cinnamon, salt, nutmeg, cloves, and pepper before spreading the seeds out on a large baking sheet.  Cook until the seeds are crunchy and toasted, about 13 to 16 minutes.

Recipe Notes

I suggest rinsing your seeds in a large colander, which makes it easier to remove all the pulp.

For a hot and spicy version, Williams-Sonoma recommends substituting cayenne, paprika and cumin for the cinnamon, nutmeg and clove.  



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