Last night we carved our pumpkins; I went for a traditional jack-o' lantern face and Trev decided to carve a storm trooper. We used his Dremel tool to carve them, and it made it pretty easy, but we had 'pumpkin dust' all over our dining room (and us). One of my favourite things about jack-o' lanterns is the roasted pumpkin seeds. Usually I roast mine with seasoning salt, but this year I decided to try something a little different, with a salty-sweet combo.
Sweet & Salty Pumpkin Seeds
- seeds from 2 medium-sized pumpkins (all the gunk washed off)
- 3 tbsp butter, melted
- 3 tbsp sugar
- 1 tbsp muscovado sugar
- 1 tsp sea salt
- 1/2 tsp cinnamon
After you've washed all the gunk off the pumpkin seeds, spread them on a parchment-lined cookie sheet. Bake the seeds for about 60 minutes, stirring occasionally to dry them out. Transfer the seeds to a large bowl then add the butter, sugar, salt and cinnamon and stir together to mix. Return the seeds to the cookie sheet and bake for another 20 minutes, stirring occasionally, until golden brown.
Recipe adapted from Real Simple