Valerie Bertinelli has a new cooking show on the Food Channel and it can be pretty good. This recipe she made the other day and I thought it would be a good snack to try. One thing to make sure of is that the pumpkin seeds are raw and not roasted. I think mine were roasted and it made a big difference. It is probably best if you use fresh seeds.
Because I had roasted they got a little brown. I should have watched them closer and they would probably have been okay.
With the exception of the seeds you probably have everything you need in your pantry.
Start with 2 Tablespoons unsalted butter. Try to keep the unsalted version of butter in your fridge. It is used in most recipes.
2 1/2 cups fresh pumpkin seeds
2 Tablespoons sugar I mixed up the sugar and spices in a little bowl.
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
Kosher salt
Melt the butter in a skillet over medium heat.
Add the seeds, toss to coat in the butter.
Then add the sugar and spice mixture.
Stir well until they are coated.
Cover a baking pan with foil and lightly oil the foil.
Spread the seeds on the baking sheet and spread out. Place in a preheated 400 oven. Bake 12-15 minutes and stir them once or twice.
Remove from the oven and let cool.
Sweet and Salty Pepitas Recipe
Vegetable oil
2 Tablespoons butter
2 1/2 cups fresh pumpkin seeds
2 Tablespoons sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves
kosher salt
Preheat oven to 400. Bake 12-15 minutes
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