Even though my nest is empty, I continue to enjoy the child-like pleasures associated with Halloween. When my boys were young we carved a pumpkin each year. They weren't too crazy about the stringy pumpkin "guts," but toasted pumpkin seeds were a tasty treat! Thinking it was time for a version that was better suited to adult palates, I decided to give this recipe a test. The coating of dark cocoa, a little salt and a bit of sugar turns the ho-hum-kin seed into a yum-kin seed!
Dark Side Pumpkin Seeds
Fresh pumpkin seeds (1-2 cups) from one 3 lb. pie pumpkin cleaned of strings but NOT rinsed
3 T granulated sugar
2 T brown sugar
1 T cocoa powder (I prefer Hershey's Special Dark)2 t kosher or sea salt
Combine sugars, cocoa powder and salt in mixing bowl.
Add seeds and toss until coated. The "sticky" on the unrinsed seeds will allow the coating to cling. Spray a rimmed baking sheet lightly with Pam. Bake in 350 degree oven about 20 minutes or until you hear the seeds begin to pop. Remove from oven and loosen pumpkin seeds with spatula. Allow to cool on baking sheet, as this will crisp the seeds.
Relax and enjoy your dark delight on Halloween night!
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