Saturday, October 30, 2010

Cinnamon Sugar Roasted Pumpkin Seeds

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I tried carving a pumpkin this year.

It did not go well.


See, I tried doing the normal eyebrows, eyes, nose, mouth deal, but somehow lost half of the mouth and nose.

I watch Grey's Anatomy, but I am not a surgeon.

So, my next idea was to cut off the whole back half of the pumpkin and try again on the other side.

That did not work. My pumpkin is top-heavy.

I then thought, truly, something good has to come from this tragedy. So I decided to make these cinnamon sugar roasted pumpkin seeds.

Oh yeah, I said it.

Ingredients:
  • Pumpkin seeds
  • Salt, butter
  • Cinnamon
  • Sugar
  • Vegetable oil.
Directions:
  • Let's start with the pumpkin seeds. Obviously I took them from my pumpkins' innards.
  • Doesn't that sound tasty?
  • You can buy pumpkin seeds at any grocery store, though, if your pumpkin is still in one piece. I get upset when I see all the other pumpkins with all their scary faces. I think of the potential my pumpkin had, and I struggle to forgive myself for the mistakes I made. But I have to move on.
  • Separating the seeds from all the orange slime is time-consuming. Try your best to keep as many orange chunks out as possible.
  • Throw the whole pile into a strainer and rinse.
  • This is the time to really pick out the rest of the orange stuff.

  • Once your seeds are clean, you're ready to move on.
  • Roll out a few paper towels and pour the drained seeds on top.
  • Pat them dry with another paper towel.
  • Toss them in a bowl and add 2 tsp of vegetable oil.
  • Heat the oven to 375 and grab a baking pan that has some sort of wall to it. These buggers are slippery.

  • Spread the seeds out evenly onto the baking pan. Make sure they aren't piled up. Lightly salt them and put them in the oven for 10-12 minutes, or until browned.
  • While those are roasting, let's start on the cinnamon sugar. Throw about 1/2 cup of sugar and 1/8 cup cinnamon into a big ziploc bag.


Nice. In case you didn't notice, Tim rarely wears a shirt.

  • When the seeds are done, gently scoop them into the cinnamon sugar mix.
  • Shake it up!
  • These are looking really good, but we still have a few more steps. Spread everything in the bag back onto the baking pan.
  • This is where the butter comes in. Melt about half a stick in the microwave and pour over the top of seeds.
  • Put them back in the oven for about 10 minutes.

Don't those look good? You can either eat them right away while they're still hot, or you can be like me and let the cinnamon/sugar cool and stick nicely to the pumpkin seeds.

Then they look like this, all clumped together.

So set aside 30 minutes of your Halloween evening and make these. They're tasty.

And yes, I realize it's not Halloween in every part of the world. But here in Seneca, Sunday is the Lord's day, and we ain't gonna give no credit to Satan on that day.

And all God's people said...


..Amen.

Rachael

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