Sweet and Spicy Pumpkin Seeds

Ever wonder what to do with all those leftover Jack-O-Lanterns? No fear - make these delicious, healthy “no waste” snacks instead!

Ingredients:

Pumpkin seeds from pumpkin carving. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.

Method:

1. Preheat the oven to 300°F.

2. Seed the pumpkin. Clean the seeds by separating them from the stringy pulp. Rinse the seeds in a colander under cold water, then shake dry. Don’t blot with paper towels; the seeds will stick.

3. Dry them by spreading the seeds in a single layer on an oiled baking sheet and roast for 30 minutes to dry them out completely.

4. While still warm, drizzle about two tablespoons of Brown Sugar Ginger Glaze over the seeds and toss lightly. Toss in about 1 teaspoon of ginger powder, cayenne pepper, and 3 teaspoons of brown sugar or honey, to taste.

5. Return them to the oven and bake for 15–20 minutes at 325°F, or until the pumpkin seeds are crisp and light golden brown.

For some heat, use a 1:1 teaspoon ratio mixture of Spicy Garlic Sauce and Hot Habanero Ketchup; adjust the amount depending on your taste. YUM!

If you didn’t get a pumpkin, take the shortcut and buy about two cups of whole, unroasted pumpkin seeds! :)