Though I was a fan of candy growing up, my favorite treat of Halloween was the roasted pumpkin seeds that my mom used to make. She used a sheet pan and the old style radiator heater and the house would smell amazing. Salty and crunchy and delcious. Our pumpkin this year was loaded with seeds, and when I went searching for methods and oven times, I found this recipe. My seeds had sat for a day or two and were a little dry to start, so halfway through the baking time I added about a tablespoon of water and stirred. Didn't have pumpkin pie spice, but did have Penzey's baking spice (a blend of cinnamon, anise, mace, cardamom). I did up the salt a tiny bit, and the resulting sweet and salty seeds have been disappearing quickly :)
Candied Pumpkin Seeds
- 1 cup fresh pumpkin seeds
- 1/4 cup packed brown sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
In a small bowl, combine all ingredients. Spread into a greased
foil-lined 15-in. x 10-in. x 1-in. baking pan.
Bake, uncovered, at 250° for 45-50 minutes or until seeds are
well-glazed, stirring occasionally. Cool completely; break into
pieces. Store in an airtight container. Yield: 1 cup.
Nutrition Facts: 1 serving (1/4 cup) equals 124 calories, 3 g fat (1 g saturated fat), 0 cholesterol, 156 mg sodium, 22 g carbohydrate, 1 g fiber, 3 g protein.