After my recent burst of teeth-rotting, muffin-top-inducing Halloween recipes [though those sorts of things are my specialty], it was actually a relief to make something a little more low key that I didn't have to feel too bad about eating.
These pumpkin seeds are roasted in one of my favorite flavor rubs - brown sugar and chili powder. I love it because it has that perfect sweet / salty thing going on. The brown sugar is carmel-ly and robust, the chili powder is smoky [not spicy], and the salt rounds everything out in a perfectly mouth watering way.
It honestly tastes great on just about anything savory. I've used it when baking salmon and chicken, and this chicken-bacon appetizer from Paula Deen [though not for the meat-wary] is one of the best party / football day finger foods ever. People seriously devour those little nubbins like they're crack.
So as you carve your jack-o-lanterns this year, don't throw away that pumpkin goop until you get those seeds out to roast up and enjoy.
Sugared Chili Pumpkin Seeds
seeds from 1 medium pumpkin [about 1.5 cups]
1 tbsp melted butter
2 tbsp brown sugar
1 tsp chili powder
1/2 tsp kosher salt
1. Rinse and dry the seeds thoroughly. Mix the sugar, chili and salt in a small bowl.
2. Pour the butter over the seeds and stir. Add the sugar mixture and stir to combine.
3. Spread in a single layer on a foil lined baking sheet and bake at 300 degrees F for 30 minutes, stirring halfway through. Keep an eye on them so that they don't burn. Cool and store in an airtight container.