Sunday, November 3, 2013

Sugar and Spice Roasted Pumpkin Seeds

In one of my Penzeys orders, I got a jar of Tsardust Memories, which Penzeys describes as, "Warm and spicy-sweet, this blend is awesome with ground beef - burgers, meatloaf, meatballs, casseroles... Excellent in hearty soups and stews, and one of the best things ever on pork chops... Hand-mixed from: salt, garlic, cinnamon, pepper, nutmeg, marjoram."

Though I haven't yet managed to grace some pork chops with this Russian blend, Tsardust Memories came in quite handy when seasoning some pumpkin seeds for roasting. It's a great blend of sweet and savory flavors, and the cinnamon and nutmeg are perfect for cooler months! If you don't have any Tsardust Memories, it's okay--just use a combination of salt, garlic, cinnamon, pepper, nutmeg, and marjoram (or oregano).

Sugar and Spice Roasted Pumpkin Seeds
From me! I didn't measure a single ingredient, so these amounts are guesses I made afterward. 

Seeds from 1 pumpkin - strings removed, but NOT rinsed
Dark brown sugar - approx 1 Tbsp
Tsardust Memories - approx 1/2 to 1 tsp. (or use salt, garlic, cinnamon, pepper, nutmeg, and marjoram)
Cinnamon - small to medium sprinkle - maybe 1/4 tsp
Chipotle powder - small sprinkle

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper (or foil plus cooking spray--these will be sticky!).

In a small bowl, sprinkle seasonings over the pumpkin seeds, and stir well. Spread seeds in an even layer on the parchment-lined baking sheet. Bake for 8 minutes; stir; bake for an additional 5-8 minutes, until toasted and crispy but not too dark.

Allow to cool before serving.

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