Monday, October 31, 2011

Sweet and Salty Roasted Pumpkin Seeds




Happy Halloween!  The house is decorated, the pumpkins are carved, Monster Mash is on repeat, and the trick-or-treaters are probably getting dressed with anticipation for the 7000 calorie treat bag they are sure to haul home this evening.  No, that number was not a random guess, I read it on CNN this morning!   

The one trick-or-treater I have left will not be trick-or-treating this year.  He's 11 and sometimes 11 year olds can upset their parents on the evening before Halloween enough that the privledge of a 7000 calorie treat bag will be removed from their future.  That is precisely what happened last evening.  It wasn't just one thing it was that slow progression of annoyances and general bad decisions over the weekend that as a parent I'm just like CAN I SHIP YOU TO SIBERIA????  No?  Well crap. 

Instead he will dress up and hand out candy to everyone knocking on our door.  The way I see it this isn't such a bad deal.  He still gets to participate in the holiday and he'll probably end up consuming the same amount of candy as if he had knocked on doors anyway.  I'm the mom who confiscates the Halloween candy bag upon arrival, dishes out a small handful of candy, and then bakes with the rest until I am sick of it.  It then finds its way under my bed to be consumed during movie marathons throughout the year.  So you see I'm really not depriving him of anything.

Perhaps he can snack on these awesome pumpkin seeds instead.  They are sweet and salty, and pretty easy to make, and totally snackable.

Oh, and just because I can this is what we came up with last minute.  Right now he is waiting for the fingernail polish to dry.  ;)




Those lovely pumpkin seeds:
after an hour of roasting before seasoning added:


and fresh out of the oven:

all finished:


Sweet and Salty Pumpkin Seeds from Real Simple
2 cups fresh pumpkin seeds (from 2 medium pumpkins), rinsed and patted dry
2 Tbs unsalted butter, melted
2 Tbs granulated sugar
1/2 tsp kosher salt
1/4 tsp ground cinnamon

Heat oven to 300° F. Spread the seeds on a rimmed baking sheet and bake until dry throughout, 50 to 60 minutes.

Increase oven temperature to 350° F. In a large bowl, toss the seeds with the butter, sugar, salt, and cinnamon. Return the seeds to the baking sheet and toast, tossing occasionally, until golden brown, 10 to 15 minutes.

Servings: 8
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 1 hour and 15 minutes
Oven Temperature: 300°F

2 comments:

  1. Ooooo, those sound good! And as the mom of six I can completely empathize with this post. Right now my 14 year old and my 16 year old are both grounded until they are about 45.

    that photo? That will make GREAT blackmail fodder years from now. Bring it out when he gets his first g/f hehe

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  2. Janet, I am so glad that someone else can relate! He had a great time handing out candy although he wasn't so happy about admitting to it. ;)

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