Candied Curried Pumpkin Seeds

November 1, 2011

It’s hard to believe it’s already November.  It seems like I was only just in the early stages of planning my Halloween costume and pulling out decorations!  Yikes…time is moving at warp speed.

Seeds, fresh from the pumpkin. A colander waits in the wings....

On a less depressing note, I have finally perfected toasted pumpkin seeds.  For years, they have been my ultimate downfall.  I’ve tried countless recipes and methods and techniques, and they always turn out too chewy and not right.  NOT ANYMORE, my friends.  Not anymore.

I scoured the internets searching for the perfect method and piecing together different recipes (you’d be surprised how many wide variations there are in temperature and cook time).  And I found something interesting…

If you BOIL the seeds first for about 10 minutes, the shells soften and become much more edible.  So simple.  Then you let them initially dry on a paper towel, then complete the drying in the oven on low heat.  THEN, you add my special blend of spices and bake for an additional 40 minutes.  Magical.

Boiling the seeds -- my new secret step!

I’ve been using the “Candied Curried” recipe for several years, mostly for pecans or mixed nuts, and everyone loves them.  It may sound like a weird combo, but trust me, unless you have some aversion to curry, you’re going to love this recipe.  They make for a great holiday snack at parties, and they’re also great to package in little treat bags with a cute ribbon as a sweet/salty/spicy addition to any gift.

Seasoned seeds, straight out of the oven. Mmm...

So, without further ado…the PERFECT toasted pumpkin seed recipe.

Candied Curried Pumpkin Seeds

  • Seeds from 1 pumpkin (~2-3 cups), thoroughly washed of pumpkin guts
  • 4 tbsp. butter
  • 2 tbsp. honey
  • 1 1/4 tsp. onion powder
  • 1 1/4 tsp. garlic powder
  • 1/2 tsp. salt
  • 3/4 tsp. curry powder
  • 1/4 – 1/2 tsp. cayenne pepper (to taste)

Remove seeds from pumpkin and wash thoroughly to remove all pumpkin guts.

Boil seeds for 10 minutes in water with a pinch of salt.  Lay seeds out on a paper towel to dry.

Spread seeds onto a baking sheet (lined with heavy duty foil or a silpat) and bake at 275 for an hour, tossing seeds every 15 minutes to ensure even drying.

In a saucepan on medium heat, melt butter and honey together.  Combine remaining dry ingredients in a small bowl on the side.  Stir seeds (or nuts, etc.) into honey/butter mixture, coating evenly.  Add dry spices and turn out in a single layer on the baking sheet.  Bake at 250 for 40 minutes, stirring halfway through cook time.  Remove from oven and cool completely before enjoying.

And to round it out, a picture of the carved pumpkin!

Om nom nom...


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