Happy Halloween!

Halloween is around the corner and the ghouls and goblins are all preparing to dress up and head out to play.  Its a fun time.  We have a wonderful street in our neighborhood that shuts down car traffic, and everyone decorates their homes for Halloween, and Harvest day.  Its always fun to walk down the street and drink hot cider with the neighbors while the kids wander from house to house filing their bags with sweet treats from all the folks  near by.    Stay Tuned this week for some fun Harvest recipes to keep you and your little goblins busy in the kitchen as the nights grow longer, and colder !

 

 

Kids love carving pumpkins for Halloween……….cleaning out the seeds is always a stringy mess, but roasting and eating them is always a special treat in our family; whether roasted with salt, or with sugar and cinnamon for a sweet delight!

How to Roast Pumpkin Seeds

 Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you’ve removed the seeds from the pumpkin, before the pulp has dried.)

•   Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.

• Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.

• Let cool and store in an air-tight container.

 

 

 

Roasted pumpkin seeds have a nutty flavor and are packed with protein and fiber.

Pumpkin seeds are delicious toasted and salted, but they’re even better flavored with sweet and savory spices.

 

  These are delicious!  Enjoy.

Sugar and Spice roasted pumpkin seeds

 

 

• 1 cup raw pumpkin seeds, rinsed and dried

• 4 tablespoons white sugar, divided

• 1/4 teaspoon salt

• 1/2 teaspoon pumpkin pie spice

• 1 tablespoon vegetable oil

 

 

 

1. Preheat the oven to 300 degrees F . Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.

2. In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

 

 

 

 

 

 

 

Tags: albuquerque, Halloween recipes, pumpkin, pumpkin seeds, trick or treat