In late August when school is beginning again and the air gets a wee bit chillier, we start to remember that pumpkin season is nearly upon us. Usually we might start thinking about pumpkin pie, jack-o-lanterns and maybe pumpkin bread. However, pumpkin seeds are a fantastic recipe to put together with your preschooler. They can help with the scooping and cleaning and seasoning… and then they’ll be even more excited to help with the munching.
You will need:
- 1 cup raw pumpkin seeds, rinsed and dried
- 6 tablespoons sugar, divided
- 1/4 teaspoon salt
- 1/2 teaspoon all spice
- 1 tablespoon butter
How to make sugared and spiced pumpkin seeds
- Preheat the oven to 250 degrees F.
- Spread seeds in a single layer on a baking sheet and toast for 45 minutes, stirring occasionally, until dry and toasted.
- While seeds are toasting, mix together 2 tablespoons sugar, salt, and All Spice and set aside.
- Heat the butter in skillet then add seeds and remaining sugar and cook over medium high heat until sugar melts and begins to brown.
- Pour seeds into spiced mixture and stir until well coated. Cool before serving.
This recipe was inspired by Amy Plesa’s 5 tempting recipes for baking with pumpkin. Amy is the Middletown Food Examiner at Examiner.com.