Here at The Paula Deen Test Kitchen, we carve an obscene amount of pumpkins in October and all through the fall. Don’t get us wrong, though; we love it! We get such a big kick out of carving ghoulish grins and sinister silhouettes. So, what’s the problem, you may ask?
Piles and piles of pumpkin seeds.
Because of our waste-not, want-not attitude, we firmly believe in the following motto: “Let no seed go to waste!”
We’re here to answer that perennial question: What are you supposed to do with all of those extra seeds? The Test Kitchen has developed four super simple ways to turn those slimy seeds into some tasty (and dare we say, healthy) snacks in well under an hour and using only a few items that are probably already in your pantry!
Do you have any snack-y seed ideas? Be sure to share them in the comments below!
4 cups pumpkin seeds
2 Tablespoons olive oil
1 Tablespoon Paula Deen Silly Salt
Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
Remove pumpkin seeds from pumpkin and discard any pulp. Rinse seeds under running water to remove any remaining pumpkin. Spread seeds out on paper towels to thoroughly dry.
Toss pumpkin seeds with olive oil and sprinkle with Silly Salt. Spread seeds out in an even layer on the parchment lined baking sheet. Bake for 30 to 45 minutes, tossing every 15 minutes to prevent burning. Allow pumpkin seeds to cool before eating. Store in an airtight container at room temperature.
Sweet and Spicy Pumpkin Seeds
4 Tablespoons unsalted butter
4 cups pumpkin seeds, roasted and salted
1 1/2 cups light brown sugar
2 teaspoons chili powder
In a medium saucepan, melt butter. Add seeds and toss to coat in butter. Stir in brown sugar and chili powder. Spread onto a baking sheet lined with parchment paper. Let cool completely.
Pumpkin Seed Snack Mix
1 1/2 cups pumpkin seeds, roasted and salted
1/2 cup unsweetened coconut flakes
1/2 cup dried dates, chopped
1/2 cup unsalted almonds
1/2 cup candy coated chocolate pieces
In a large bowl, combine all ingredients until well incorporated. Store in an airtight container at room temperature.
1 stick unsalted butter
1 cup light brown sugar
1/2 cup honey
1/2 teaspoon pumpkin pie spice
2 cups pumpkin seeds, roasted and salted
Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin pice spice and pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto a baking sheet lined with parchment paper. Let cool completely. Break into pieces. Store in an airtight container at room temperature.
LOVE YOU GALD YOU'RE BACK
in Behind the Scenes with Paula: The Making of “Paula Deen’s Easy Southern Favorites” on February 27, 2014 at 6:31 am
Hi Mrs.Deen my name is Crawford Moore a person who has been trough a lot in life. No one wants to give me a chance to show my greatness. Because I am a felon. I was raised in a life of crime and has since changed. I am afraid because I can not get a job due to my past. I have five wonderful kids that I can't support due to this. And I have no other choice but to live wrong because no one wants to help for my changes. I have gotten myself an education and all. Need help... Sincerely Crawford Moore 224 321 7466
Crawford Moore in Guests Spots and Green Rooms on February 26, 2014 at 8:41 pm
YEA! I am so pleased that you are not letting the world chose your path. Southern women to southern women, were too strong for that. See ya and many prayers, Cynthia Scoggins
Cynthia Scoggins in My Little Miracles on February 26, 2014 at 5:08 pm