Well, Halloween is over. But if you still have pumpkin seeds from that carved jack-o-lantern of yours, the fun can continue!
Here’s TWO recipes for you… a sweet one, and a savory one. It was just more exciting to divide and satisfy both types of cravings!
First things first. Rinse your seeds in a colander under running water. Make sure all the pumpkin gunk is gone.
Then, dry them reallllly good.
Once dry, lay them flat on a baking sheet.
Divide them if you’re doing multiple flavors on one sheet.
Now, plop pats on butter on top. Then comes the seasonings.
I did a spicy version for my savory seeds. Chili powder, cayenne pepper, garlic powder, salt & pepper. For the sweet side, I decided to do it salted caramel style… and it rocked my world! Just season those with sea salt for now, the caramel goodness will come later.
Pop ‘em in the oven on broil for about 10-15 minutes, and leave the oven door cocked open a bit (just a tip to get them more “crispy” and toasted than “cooked”).
Now it’s time to toss the sea salted ones in caramel. Just use your favorite store-bought caramel topping. You may want to refrigerate them for a little while afterwards so they get a hardened candy-like coating. (YUM!)
Serve ‘em up on a platter, in a bowl, or however you want! Just serve ‘em! They’ll go fast. :)