TGIF, right? I know I am feeling good that the weekend is almost here. I love staying busy, but I am always happy when Saturday come and I get to wake up with my little guy with no care to rush out the door to work. This weekend I am especially looking forward to the Zoo Boo at our local zoo. We have gone the past few years with our family, and it keep getting more and more fun. The kids are all at a really fun age right now, and love the different activities.
Remember pumpkin hating husband (Ron)?? Well, he actually likes roasted pumpkin seeds! When I was getting ready to roast the seeds he leaned in and said “oooo I like pumpkin seeds”. My jaw promptly hit the floor and I went about my business. I like plain roasted seeds, but decided to give them a little face lift with sugar, cinnamon and a little sea salt. These are a perfect for a quick snack or, in our case, a little extra treat for a Packer tailgate. These pumpkin seeds are worth a try, and are a delicious alternative to the standard salt roasted. I love that the possibilities are endless with roasting seeds….and that my husband actually likes something with the word pumpkin in it!
Have a great weekend and Go Pack!
2 cups pumpkin seeds, cleaned, rinsed and patted dry
3 tablespoons melted butter
1 teaspoon cinnamon
2 teaspoon sugar
1 tsp sea salt
Pre-heat oven to 125 degrees (this is for drying. If seeds are dry pre-heat to 275 degrees). Line a baking sheet with foil and set aside.
If pumpkin seeds are not dry arrange them on the baking sheet and roast for 15 minutes. If the seeds are dried skip this step. After 15 minutes the seeds should be dried and ready to be removed from the oven. Increase oven temperature to 275 degrees. Remove seeds from baking sheet and toss in a medium bowl with butter, sugar, salt and cinnamon. Return seeds to baking sheet and spread evenly. Roast for about 30 minutes-40 minutes and stir every 10 minutes to prevent sticking and scorching. Remove seeds from baking sheet and store in an airtight container.