Thursday, October 25, 2012

Spiced pumpkin seeds

I made these several weeks ago to garnish butternut squash soup, and they'd do just as well atop pretty much any fall dish. Or with your morning yogurt & granola? Plus, they make a tasty snack all by themselves and with garam masala (quite possibly my favorite spice blend), your house is gonna smell great.

I will admit to buying pumpkin seeds in the bulk section. But you can make use of your jack-o-lantern innards, too. You're gonna want to rinse then simmer those fresh seeds in salted water (about 2 c. water for every 1/2 c. of seeds) for about 10 minutes, then drain and proceed.

1 c. raw pumpkin seeds
3/4 tsp. garam masala*
1/4 c. granulated sugar
pinch kosher salt
1 egg white
1 TB water

Preheat oven to 375 degrees F. Combine egg white and water in medium bowl. Toss pumpkin seeds, sugar, garam masala and salt in another bowl, then add to egg white mixture and stir. Drain this mixture in a mesh sieve (give it at least 5 minutes and a couple of stirs to make sure some of that extra goop drips off). Spread the pumpkin seed mixture on a heavy baking sheet and bake 10-12 minutes, stirring once during cooking time. Cool, then scrape off the pan and enjoy!

*My favorite is the Whole Foods brand garam masala.

1 comment:

  1. A excellent reason to actually get out a knife and carve some pumpkins! Or maybe just to bake one and eat it. :)