I may or may not be eating candy corn for breakfast as I type this. I’m allowed, I think, as it also may or may not be my birthday, and I may or may not be in denial about being a mere couple of years away from a number that seemed oh-so impossibly large not too long ago. 40 is the new 20, right? Heh heh. Heh. (Weak laugh).
How on earth I ever thought those other milestones made me ancient, I’m not sure. 10 (double digits, oh gosh!)… 20 (no longer in my teens, totally gnarly!) … 30 (does this mean I officially have to act like an adult, holy crap!).
40 though. THAT’S something… and it’s creeping closer. Though I’m sure that, on many (hopefully) future birthdays, I’ll look back and shake my head at my youth and naivete.
At least there will always be candy corn.
Oh, and pumpkin seeds, which is really what this story is about. I probably would have been munching on these for breakfast, too, but… ahem. They were long gone shortly after I whipped ‘em up.
Sweet, Spicy, and Savory Pumpkin Seeds have a blissfully addicting – if not slightly (but deliciously) strange – combo of rosemary, cinnamon, cayenne and black peppers, and salt. You must try them. I insist. Respect your elders!
Recommend serving with a beer accompaniment, which is probably what helped make these Gruntworthy for my guy, who gives these bad boys two grunts up!
Here’s the recipe.
Sweet, Spicy, and Savory Pumpkin Seeds
Makes 2 cups
Inspired by the Spiced Herbed Nuts recipe on Epicurious
- Approx. 2 cups pumpkin seeds (removed from a pumpkin, such as your sugar pumpkin or future jack o’ lantern, of course!)
- 3 tablespoons unsalted butter
- 3 tablespoons brown sugar
- 1 1/2 teaspoons kosher salt
- 1 tablespoon chopped fresh rosemary
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground black pepper
- Preheat oven to 350 degrees.
- In a medium saucepan over medium-low heat, melt the butter and then stir in the brown sugar, salt, rosemary, cinnamon, cayenne pepper, and black pepper.
- Stir for 2 – 3 minutes until the sugar has mostly melted.
- Remove from heat, and stir in the pumpkin seeds.
- Spread on a well-greased cookie sheet. You can also opt to line it with foil for easier clean-up, but it’s a little difficult to get the pumpkin seeds off of the foil (but doable).
- Bake for 15 – 20 minutes, stirring 2 – 3 times during baking. Keep a close eye on these suckers! They can burn really fast. (If you can’t keep a close eye, you can also bake these at a lower temp like 300, for a longer time like 1 hour.)
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