I know pumpkin carving season is over…but maybe you’re like me and still have some uncarved pumpkins sitting on your front porch, or you’re inspired to cook with some of those beautiful squashes while they’re still in the market. In any case, this is great way to make a tasty snack with the season’s harvest. Besides, it was on our Fall Bucket List, so I had to get it checked off before moving on to winter!
Here we are carving up our pumpkins last weekend. Even the littlest guy got into the action… though he thought the object of the game was to put the seeds back INTO the pumpkin!
I rinsed the seeds in a colander and laid them out on a kitchen towel to dry overnight. As you’ll see in the recipe below, if you don’t want to wait for the seeds to dry, you can still toast them in the skillet while they’re a little moist.
Caramelized Pumpkin Seed Recipe
from Cooking With My Kid
Prep Time: 5 mins Cooking Time: 8 to 10 mins
1 1/2 to 2 cups fresh pumpkin seeds (cleaned and patted dry)
2 to 3 tablespoons brown sugar
pinch of kosher salt
olive oil cooking spray
Place pumpkin seeds in a dry non-stick frying pan over medium heat.
Toast them in the pan, constantly shifting them around so that they roast evenly and don’t stick to the pan. When they start to pop and peel, take one out and taste it (make sure it’s cool enough first). If it’s crunchy it’s done, and you’re ready for the next step.
Turn the heat down to low and spray the seeds with olive oil cooking spray and then spoon sugar into pan and stir seeds up as sugar melts and sticks to the seeds. Turn heat off and sprinkle with salt.
Let them cool and then enjoy! Warning – my crew & I found them highly addictive!