Sunday, October 22, 2006
Although still warm, we visited the pumpkin patch and my darling boyfriend hunted down the very best pumpkin and spent far too much money on overgrown squash just to make me happy. I was delighted and we had a great day outdoors with good friends. This is the largest of our finds and it's seeds toasted to sweet and spicy snacking bliss.
Sweet & Spicy Toasted Pumpkin Seeds:
Fresh pumpkin seeds, rinsed and boiled in liberally salted water (or let stand in salted water in the fridge overnight)
Remove seeds from stringy flesh, rinse and boil for 2-3 minutes in salted water or let stand overnight in salted water. Drain and toss in olive oil and salt. Roast at 350 for 5-10 minutes or until begining to brown slightly. Add brown sugar, cayenne and additional salt to taste. Roast for 3-5 more minutes. Let cool, serve immediately or store in an air-tight container.