What better way to celebrate fall then crunch, delicious, sweet pumpkin seeds! Tip: set aside the innards of your pumpkin after carving!
Yields: about 5 cups
Serving size: 1/4 cup is 1 unit of each macronutrient.
Ingredients:
- 1 tbs Splenda brown sugar or 2 tbs dark brown sugar
- 2 tsp cinnamon
- 1 heaping tsp kosher salt
- 1/4 tsp cardamom
- 1 tsp allspice
- 1/2 tsp nutmeg
- 1/8 tsp cloves
- 1 tbs unsalted butter
- 1 tbs canola or EVOO
- 4 cups raw pumpkin seeds
Directions
- Place a piece of parchment or wax paper on a large baking sheet; set aside
- Stir together sugar and next 6 spices, through cloves.
- Heat a large, heavy skillet over medium heat. Add butter and oil and raw pumpkin seeds. Toast seeds for about 4 minutes; stirring often. They will become golden and are slightly popping.
- Stir in spice mixture and continue to cook; stirring continuously until the seeds are fragrant and coated well. This should take at least 1-1.5 minutes. Remove to the waiting baking sheet in a single layer to cool.
- Stir again before removing to a waiting bowl once cooled.
