Save those seeds and make a tasty Halloween treat
You scoop and you scoop and you scoop. When it comes to making jack-o-lanterns at Halloween time, there’s a LOT of that. All those pumpkin seeds and “slimy pumpkin guts,” as the kids say, need to be scooped out to make room for carving and, later, a candle or light.
You can throw away those “guts,” but save the seeds because we have the tastiest recipe for honey-roasted pumpkin seeds that you have ever tried. They make an irresistible, sweet-and-salty snack that your friends and family will gobble up. And if you want them spicy, add two tablespoons of sriracha to this recipe.
1/4 cup Aunt Sue’s® Raw & Unfiltered Honey
3 cups fresh pumpkin seeds, cleaned
1 1/2 tbsp butter, melted
2 tsp brown sugar
1/2 tsp smoked salt
Kosher salt for sprinkling
Preheat oven to 300°F.
Spread out seeds on parchment-lined baking sheet and bake for 20–30 minutes, or until slightly crunchy.
In a large mixing bowl, mix Aunt Sue’s® Raw & Unfiltered Honey, butter, brown sugar and smoked salt until well-combined.
Add hot pumpkin seeds to mixing bowl and mix well until all of the seeds are thoroughly coated.
Return the seeds to the baking sheet and spread in a single layer.
Bake for 5–10 minutes, until sauce begins to caramelize on the seeds.
Remove seeds from oven and lightly sprinkle with kosher salt to taste; stir and let cool on the pan.
Store in an airtight container for up to a week.
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