Sweet and Spicy

October 27, 2011 § Leave a comment

Sometimes you have a craving and you can’t decided how to satisfy it. Do you go with Sweet or Savory? I’ve always leaned towards savory things like potato chips, pretzels and popcorn, but sometimes there is nothing better than a big bowl of ice cream or chocolate. While carving pumpkins last weekend I saved the seeds to roast and I decided to make half sweet and half spicy. I used this Sugar and Spice Roasted Pumkin Seeds recipe for the sweet ones and this Spicy Pumpkin Seeds recipe for the savory ones. They turned out Din-O-Mite if I must say. Now I don’t have to settle, I can have sweet and spicy all in one sitting.

Ingredients For Spicy Pumpkin Seeds:

  • 2 cups raw pumpkin seeds
  • 1/4 cup butter, melted
  • 1/2 tsp. Tabasco sauce
  • 1 tsp. cayenne pepper
  • 1/2 tsp. cumin
  • 1 Tbsp. chili powder

Ingredients For Sugar and Spice Roasted Seeds:

  • 1 cup pumpkin seeds
  • 1 tablespoon melted butter or vegetable oil
  • 1 tablespoon granulated sugar, or more, to taste
  • 1/2 to 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice

For both recipes, preheat oven to 300 degrees. Spread dried and seasoned seeds on a baking sheet lined with foil and roast for 45-60 minutes.


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