I wrote about candied pepitas (hulled pumpkin seeds) in 8 Odd Things You Can Candy, but you can use seeds straight from the pumpkin (un-hulled) as well. Pumpkin seeds take to sweet, salty and spicy like all nuts do, and can be (and should be!) used to top all your pumpkin dishes -- soup, desserts, risotto -- you name it.
Wash the pumpkin seeds to remove all the pulp, and place in a bowl. (Use the pulp and strings to make bird food or use in stock.)
- 1 cup washed seeds
- 1/4 cup maple syrup
- 1 tablespoon brown sugar
- Pinch salt
- Black, cayenne, or red pepper flakes to taste
Toss the seeds in syrup, salt and pepper and lay on a lightly oiled baking sheet. Roast at 250F degrees, turning occasionally, until golden and caramelized, about 40 minutes. Remove, sprinkle with brown sugar and more seasonings to taste, transfer seeds to a cooling rack and cool.
Jump to: Homemade Puree, Spicy Maple Candied Pumpkin Seeds, Pumpkin Whoopie Pies with Maple Cream Cheese Frosting, Pumpkin Bread Pudding, Vegan Pumpkin-Banana Creme Brulee, Vegan Pumpkin Cake with Cream Cheese Frosting and Caramel, Pumpkin Pie Waffles, Vegan Pumpkin Pecan Pie, Savory Pumpkin Tamales with Goat Cheese and White Beans, Stuffed Pumpkin with Quinoa, Butternut and Cranberries.
Click on to page 4 in this slideshow for more.