Fortnight of Fright: Guest Post by April from The Steadfast Reader

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Hello all! I am so excited to have April from The Steadfast Reader on Books Take You Places because she is sharing a yummy recipe with us today! You all know how much I love my autumn related TREATS! I know you’re all probably wondering what you can do with those goopy pumpkin seeds after carving your beautiful jack o’ lanterns this year, well LOOK NO FURTHER. Behold! A delicious sounding treat from April!

Sugar and Spice Toasted Pumpkin Seeds

Sugar and Spice Toasted Pumpkin Seeds

What better use of your seeds liberated from your newly carved jack o’ lantern than toasting them? This is a recipe that takes toasted pumpkin seeds to a whole new level. Enjoy! 
INGREDIENTS:
1 cup raw pumpkin seeds, rinsed and
dried
6 tablespoons white sugar, divided
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 tablespoon vegetable oil
Preparation:
1. Preheat the oven to 250 degrees F (120 degrees C). Spread pumpkin seeds in a single layer on a baking sheet. Toast for 45 minutes, stirring occasionally, until dry and toasted. Larger seeds may take longer.
2. In a large bowl, stir together 2 tablespoons of white sugar, salt, and pumpkin pie spice. Set aside. Heat the oil in a large skillet over medium-high heat. Add the pumpkin seeds and sprinkle the remaining sugar over them. Stir with a wooden spoon until the sugar melts, about 45 seconds. Pour seeds into the bowl with the spiced sugar and stir until coated. Allow to cool before serving. Store in an airtight container at room temperature.

How amazing do these sound? I will be trying them for sure. Thank you so much for joining us April! This years Fortnight of Fright is coming to an end, I will have one more review for you tomorrow, and then you’re all on your own! As always, head on over to see what B has in store and happy haunting, all!

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