Happy Halloween! We usually have a Halloween party at work, and this year we decided to carve pumpkins which was messy and funny and fun. And yes, that’s Honey Boo Boo front and center.
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| DynaMed pumpkins |
I should have brought some containers or bags to save the seeds, but I forgot. So I only managed to save the seeds from one pumpkin, and I used them to make these roasted pumpkin seeds. I adapted the recipe from one that I have for the bar nuts at Union Square cafe in NYC, which are a perfect combination of spicy and sweet.
Roasted pumpkin seeds
Serves: 1-2
Ingredients
3/4 cup pumpkin seeds, separated from pumpkin pulp, rinsed and dried
1/4 tsp dried rosemary (or about 1 tsp fresh rosemary), chopped
1/8 tsp cayenne pepper
1 tsp brown sugar
1/2 tsp salt
1 tsp canola or olive oil
Directions
1. Preheat oven to 300 degrees.
2. Mix all ingredients together and spread evenly on a cookie sheet.
3. Bake for 15-18 minutes, until golden, and enjoy!
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| Ready for my close-up |
Kara Cooks and Eats 