…carve yourself a crunchy little snack
There may be a few things I love more than chocolate and peanut butter in the fall:
1. My family
2. My boyfriend
3. Boots—tall, short, leather, suede—you name it!
4. Slipper Socks (aka those extra-long, fuzzy, knee-high socks that only skiers should wear…)
5. Honeycrisp Apples
6. Roasted Pumpkin Seeds
Even though pumpkin carving is one of my favorite past times of fall, I’m beginning to realize that I may actually enjoy the dissecting part more than I do the carving. It’s probably because I have a secret obsession with pumpkin seeds—an obsession I can only experience once a year. Yes it’s true, you can find these seeds year round, but they are the freshest (and most accessible) in the fall when pumpkins are in season—especially when you gather them yourself :)
There are millions of different ways to roast your seeds, but this year, I was craving a particularly sweet, yet somewhat spicy taste. I tossed them in sugar, cinnamon, nutmeg & ground cloves for a sweet crispy snack. Add extra flavor and crunch to your soups and salads by tossing a handful of these roasted pumpkin seeds in them—or if you’re like me, just eat them for a delicious, nutritious snack.
(double or triple recipe, depending on amount of seeds)
1 cup pumpkin seeds
1 tablespoon melted butter
1 ½ tablespoon granulated sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ground cloves
Dash of salt, to desired taste
(1) Heat oven to 300° F
(2) Rinse or soak seeds and get as much of the pulp off of them as possible