Pumpkin Seeds

Shelled pumpkin seeds (pepitas) are my new favorite snack and/or salad topping so I was thrilled when this month's Everyday food Magazine featured them in the "Bites" section.

PUMPKIN SEEDS FOUR WAYS

(I made 2 of the 4)

Preheat oven to 300. Combine 2 cups pumpkin seeds, 1 tbsp extra virgin olive oil and a seasoning blend (below). Spread in a single layer on a parchment lined rimmed baking sheet. Toast until golden and crunchy, about 20 minutes, stirring half way through.

Brown Sugar Spice

2 tbsp dark brown sugar

1 1/2 tsp ground allspice

1 tbsp water

1/2 tsp fine salt

1/4 tsp cayenne pepper

Maple Chipotle

2 tbsp pure maple syrup

1 tsp chipotle powder

1/2 tsp ground cumin

1/2 tsp fine salt

RATINGS:

Heather - 9.5 - "Both good, but I liked the Brown Sugar Spice Best"

Donna (Brad's Mom) - 9.5 - "I like them both"

NOTE:

They look the exact same when cooked so that is why there is only one picture.