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.