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Sunday, October 28, 2012


There are two things I really look forward to when it comes to Halloween.
The candy? Nope.
The costumes? Nope.
The parties? Nope.
For this girl, it’s the annual Holbrook/Ebeling Pumpkin Carving Competition (post, pictures, and results are coming soon) and the PUMPKIN SEEDS! 

I realize that my pumpkin seed recipe isn’t unusual, or all that creative for that matter. What it is though is delicious. Delicious and fattening. Good thing they’re only made once a year, right? If you have only had store bought pumpkin seeds or have never had them at all, try my recipe out. I bet they are as addictive for you as they are for me!

-          ½ cup salted butter (one stick)
-          Garlic Salt to taste
-          Fresh pumpkin seeds (as many as you can retrieve from your pumpkin(s)

-          Wash the outside of your pumpkin(s) and dry with a clean towel. I like to do this so as you cut into your pumpkin you aren’t contaminating the insides with the germs from the outside. Think of the germs your pumpkin likely came in contact with on the way to your grocery store, etc. before you purchased them.
-          Using a large kitchen knife, carefully cut around the top of your pumpkin to remove stem and allow access to the yummy pumpkin ‘guts’ and seeds on the inside. I like to make a pretty star pattern with mine, but that may just be my girly side coming out.
My husband Steve taking the top off his pumpkin
-          With a spoon, your hands, or a pumpkin carving scoop, remove the insides of your pumpkin and then separate the seeds from the guts. This takes a little patience but is well worth it.
-          Rinse seeds well in a colander and spread out evenly on an aluminum foil lined baking sheet.

*If you are in a hurry (like I usually am) to start chowing down on your seeds, put your seeds in a preheated oven (center rack) set at 200 degrees & slowly evaporate the excess water. Plan to keep them in there for about an hour (depending on how much water is on them) and make sure you check and stir them about every 15 minutes or so. They are ready for the butter and salt when they are about 90% dry. Use your discretion.
If you are not in a hurry, you can leave your seeds out overnight or a little longer (stirring occasionally if possible) and let them dry that way.
-          Using a small kitchen knife, cut butter up into chunks and add to your seeds
-          Generously sprinkle garlic salt all over your seeds, stir, and sprinkle a bit more for good measure
-          In a 325 degree oven, bake your seeds for about an hour (or until they reach the desired color of brown). Make sure you are completely coating them with the butter by thoroughly stirring every 15-20 minutes. When they are looking more and more brown, check on them/stir every 5-10 minutes.
-          Let them cool, put into an airtight container and enjoy!

I tend to taste my seeds about ½ way through while baking. Sometimes I decide to add more garlic salt and sometimes if I am feeling a little naughty, I add a little more butter.
The seeds pictures here are not as browned as I usually like to make them. I like them dark brown and crunchy, but it really is a personal preference. I suggest tasting the seeds as you stir until they seem done to you. You may even want to take most of them out of the oven when you think they are done and continue cooking a small portion to see if you like them darker. You can always cook the ones you pulled out longer, or if you don’t end up liking them darker/crunchier, you haven’t ruined an entire batch.


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