Cinnamon Roasted Pumpkin Seeds
So really, I've been coming back recently and saying, "well, I haven't cooked/baked again except ___". But chicken tortilla soup is still cooking even if it's in the slow cooker. And pizza is still pizza, even if I cheat and use store-bought dough. And pumpkin granola is baking even if I make it at least once a month in the fall. I guess I should be saying something more like "I haven't baked/cooked anything new and different recently."
I was talking to an office mate the other day, and I realized that it was my creativity that was waning. Because if I looked, I'm sure I could find something unique and different that takes about the same amount of time as any of those things. Anyway, I still blame it on the end of the semester. Oh, and being sick hasn't helped matters any.
Even what I'm writing about today isn't REALLY new. I actually made a batch of these guys back in late October-early November around the time of the Halloween mac and cheese adventure. I just had lots of other things to talk about then.
But I made a second batch this morning!
Every time I have a pumpkin to de-seed, I always want to save the seeds to roast. Maybe it's my dislike of throwing away food, or maybe it's nostalgia for the times mom, dad and I did that when I was a kid. Last year, I ended up making some plain with salt, and some with salt, crushed red pepper, and a tiny bit of cayenne pepper for NES. We ate a few. The rest sat in the pantry for . . . a long time.
This year, I almost didn't roast them for that precise reason. But CJC saved the day. And I don't think she even knows it.
Right around the time she was pinning pumpkin chocolate chip muffins, she also pinned cinnamon roasted pumpkin seeds. Now, I'm not a huge fan of just eating almonds, or any nuts, plain, but give me cinnamon roasted almonds, and I'm sold. Immediately. So I tried them.
And they were amazing. I may have tripled the amount of cinnamon in the original recipe. Yeah. I used a lot of cinnamon. But I do love my cinnamon.
I've been addicted. I eat them plain, or I throw a few with my berries into my yogurt. For just a little crunch.
One thing though. They taste best the day or two after they're roasted. So plan on eating them fairly quickly!
Cinnamon Roasted Pumpkin Seeds
adapted from Undressed Skeleton
pumpkin seeds (about the amount you'd get from a medium pumpkin -- I used 2 5lb. sugar pumpkins worth)
1 tbsp. olive oil
2 tbsp. brown sugar
2 tbsp. white sugar
3 tbsp. cinnamon
Preheat the oven to 310 degrees.
In a medium bowl, combine the pumpkin seeds, oil, sugars, and cinnamon.
Spread the mixture onto a baking sheet covered in foil (they are a little sticky!), and bake for 30 minutes.
Remove from the oven, stir and bake for 15 minutes more.
I was talking to an office mate the other day, and I realized that it was my creativity that was waning. Because if I looked, I'm sure I could find something unique and different that takes about the same amount of time as any of those things. Anyway, I still blame it on the end of the semester. Oh, and being sick hasn't helped matters any.
But I made a second batch this morning!
One thing though. They taste best the day or two after they're roasted. So plan on eating them fairly quickly!
Cinnamon Roasted Pumpkin Seeds
adapted from Undressed Skeleton
pumpkin seeds (about the amount you'd get from a medium pumpkin -- I used 2 5lb. sugar pumpkins worth)
1 tbsp. olive oil
2 tbsp. brown sugar
2 tbsp. white sugar
3 tbsp. cinnamon
Preheat the oven to 310 degrees.
In a medium bowl, combine the pumpkin seeds, oil, sugars, and cinnamon.
Spread the mixture onto a baking sheet covered in foil (they are a little sticky!), and bake for 30 minutes.
Remove from the oven, stir and bake for 15 minutes more.
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ReplyDeleteI've tried pumpkins seeds (baking and eating) for the first time (ever) this year. It is really good! Although mine were salty, I would love to try this recipe too, looks really yummy!
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