seeds from 2 small sugar pumpkins (approximately 1 cup)
1 tbsp apple cider vinegar, with The Mother
2 tbsp butter
1/4 cup turbinado
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp clove
Once you have your pumpkin seeds, the first step is to separate them from the pumpkin guts. I like to sit down in front of the TV and take my time popping them out so it doesn't feel like a chore, plus the time goes by faster. I pop them between my thumb and fingers to remove nearly all the pumpkin guts. If the seeds are still dirty, rinse them off before moving on to the soaking stage.
In a medium bowl, add the pumpkin seeds and cover with filtered water and 1 tbsp apple cider vinegar. Cover with plastic wrap touching the seeds and allow to soak for 24 hours.
After the soak, towel dry the seeds and preheat your oven to 450*F.
Place the seeds in a medium bowl and add the turbinado and spices. Toss until all seeds are well coated.
Layer on a baking sheet and roast for 8-10 min. Remove from the oven and allow to cool before enjoying. Store in an air tight container for a few days.
~Yields 1 cup.
Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/
URL to recipe: http://brielegrandfromage.blogspot.com/2010/12/sugar-spice-roasted-pumpkin-seeds.html
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