All in my family agree -- these were tasty!!
I'm going to adjust the recipe a bit and then I'll post how I made them. Today's batch were a tad too sweet for me, a tiny bit greasy, not quite salty enough, and perhaps a bit too hot. I really enjoyed the sweet spices that I used (cinnamon, ginger, cloves, allspice, and nutmeg). I used a combo of maple syrup and brown sugar to sweeten. The finished seeds had a very fall vibe. I think this is a winning way to roast pumpkin seeds if you like sweet and spicy nuts in general.
As you already know, I cook up several pumpkins each fall. I puree the cooked flesh and wash the seeds, then freeze both for future use. I keep the cleaned, dry seeds in sandwich-sized baggies in the freezer. There's right around 2 cups of seeds in each bag. To use, I simply thaw the baggie of seeds on the kitchen counter for a few hours, then blot to dry on a paper towel or non-linty tea towel before roasting.
I'll give a second batch a go over the weekend and post my recipe early next week.
A creative use for another thing from your freezer challenge. Looking forward to the perfected recipe.
ReplyDeleteI tend to prefer salty pumpkin seeds, but I'd be willing to give these a try!
ReplyDeleteLili! I just came here to say thank you! You have mentioned several times candied watermelon rinds, so I decided to give it a go. An yes, they are very sweet and useful - maybe we will not eat them alone as hey are really sweet, but they go nicely in fruit cocktail or fruit cake....
ReplyDeleteUlvmor