Rugby carved pumpkins at school on Friday. They take them to the Navarino Nature Center for their annual Fall Event (that's tonight, btw!). They have them lit and along a trail and it doesn't start until 6:30, so it's plenty dark to see them and the cool designs the kids carved into them. Normally, we don't carve our pumpkins. I have the kids paint them so that right after Halloween I can use them to make pies and the seeds are an added bonus. This year, the seeds are the main event since Rugby and Riley weren't able to be convinced to paint the pumpkins. Rugby was really excited about roasting seeds, though....he brought home 4 pumpkins worth after their carving event at school and we had 2 pumpkins that they carved here at home, so it's a nice amount of seeds to work with. Most of them were just olive oil and sea salt, but one batch I did get to make the "Martha Stewart" way. Years ago, I had seen her make these and tried them and INSTANTLY loved them. Then I forgot about them and now I haven't made them in a few years again. Today we made them and Rugby is also in love with them. Enjoy!
Martha Stewart Pumpkin Seeds
Seeds from 1-2 pumpkins
5 tbsp sugar, divided
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
1/4 tsp cumin
cayenne pepper, to taste
1 1/2 tbsp oil (I use EVOO or butter for this)
Preheat oven to 250. Line baking sheet with parchment paper before placing seeds on the baking sheet. Bake for 1 hour or until dry, stirring every 15 minutes or so.
In a medium bowl, mix salt, cumin, ginger, cinnamon, cayenne (I do a little shake), and 3 tbsp sugar. Set aside.
In a non-stick skillet, heat oil. Add seeds and 2 tbsp sugar. Cook until seeds begin to caramelize (45-60 seconds-ish). Pour seeds into the spice mixture and toss to coat. Allow to cool before eating. They will last 1 week in an airtight container...if you can resist them that long!