We made our annual Jack-O-Lanterns today, and that means a table-full of sloppy pumpkin innards to contend with. But nothing is left to chance with those folks at Williams-Sonoma, they are right on top of our pumpkin-carving-day needs: there was a recipe for toasted pumpkin seeds included in their pumpkin carving kit (beware, the saws break very easily...).
So after cleaning all the goop off the seeds, I quickly stirred together this concoction. I can't say it's the best thing in the world, I might prefer simple salted pumpkin seeds, but the house does smell like a dream.
2 cups fresh pumpkin seeds (pulp removed)
1 Tb. unsalted butter
2 Tb. brown sugar
2 Tb. honey
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. cloves
1/8 tsp. freshly ground black pepper (I skipped this)
Salt to taste (I used corse sea salt)
Preheat oven to 350.
Use a dry, non-stick saute pan that is oven-proof. Over medium heat, toast the pumpkin seeds stirring often to avoid burning, until lightly golden (5 minutes or so).
Add the butter and cook until seeds are evently coated in melted butter.
Add the brown sugar and all other ingredients, mix well.
Spread the seeds in an even layer in the pan. Bake in the oven until the entire mixture is coated and the seeds are crunchy, about 15 minutes.