Salted Caramel Pumpkin Seeds
By now you have most likely seen my pumpkin carving post which resulted in my very cool jack-o-lantern. I had mentioned I was saving the insides to try and make something. I decided to make Salted Caramel Pumpkin Seeds
I know I know I know, the girl who will never eat anything new or different cooked up something that she has never tried before. Inconceivable! I am sure some of my family and friends saw that in my last post and thought, yeah right.
I had found a recipe that looked fairly simple and sounded pretty great at The Comfort of Cooking. I figured if I didn’t like them at least the house would smell great!
In many ways Google is my best friend! When I was looking for info on how to clean out the pumpkin, I came across how to get the seeds out of the stringy gunk and clean them. It is so simple! Are you ready? Once you have them mostly pulled out of the gunk, you toss them in a bowl of water for 5 minutes. That’s it!
I had to run some errands around this point, so mine sat in water for about 2 hours.
When I came home, it was just like I had read. All the seeds were floating at the top of the bowl. All the left over gunk had sunk to the bottom of the bowl. I scooped out the good seeds, drained water from the gunk with a colander, then tossed the stringy gunk.
The seeds were perfect! No slime! No stringy gunk. Just nice seeds! At this point I patted dry the seeds as The Comfort of Cooking recommended.
I made a minor alteration to the recipe. I didn’t have ginger but I found the container of Pumpkin pie spice had almost all the suggested ingredients. I substituted about the same quantity of the multiple spices Georgia listed with simply pumpkin pie spice.
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
3/4 teaspoon pumpkin pie spice
2 cups raw pumpkin seeds, rinsed and pat dry
I did have one fail, Based on the directions on The Comfort of Cooking, I placed the seeds on the wax paper and then sprayed with cooking spray. I thought it sounded funny, but Bart also read it and agreed that you follow the directions one by one in the order they are written.
A good amount of my seeds were stuck to the wax paper for life.
Next you make the glaze.
1 tablespoon butter (I required 2 tablespoons)
1 tablespoon brown sugar
1 tablespoon granulated sugar
1/2 teaspoon salt
I used a pot to complete this portion. I did not have my sugars and salt ready. =( as a result I had to double the butter because my butter was GONE by the time I was ready to add the second sugar. Note to self, have all the ingredients ready when making a caramel glaze!
Because I used a pot instead of a non-stick skillet, I made sure to immediately get the pot in hot water and to scrub it with a scrub brush. I honestly did not have any issues with getting all the caramel glaze off the stainless steel pot.
The house smelled terrific!!!
I tried the seeds! They weren’t bad. In fact, they were pretty good. I didn’t eat a lot of them, but the fact that I tried them at all is a miracle in and of itself as I have all sorts of food aversions.
Bart decided to pass as it contains nutmeg. The American College of Allergy, Asthma and Immunology states, “Nutmeg is a spice that is derived from seeds, not nuts. It may be safely consumed by people with a tree nut allergy.” He is not willing to risk anything containing the word nut in its name. I can’t blame him.
Everyone who has tried time has loved them!
Pumpkin Seeds successfully cooked and eaten!!!!