Sweet and Spicy Pumpkin Seeds Recipe

Yesterday I showed you how I carved my pumpkin and preserved it with silica packets, but now that I’ve carved the pumpkin what do I do with all the seeds?  I don’t know about you but I love to eat the pumpkin seeds from our pumpkins!  I have tried lots of different recipes and this year I decided to combine a couple recipes to make up my own!  I have a Sugar and Spice Nuts recipe that I got from a friend years ago so I decided to use the spices and the pecans from that recipe and created my own sweet and spicy pumpkin seed recipe!

Ingredients

1/2 cup sugar

1 TBSP of cinnamon

1/2 tsp ginger

1/4 tsp cloves

1/2 tsp nutmeg

1/2 tsp salt

Pumpkin seeds

1/2 cup pecans

Directions

Preheat oven to 250 degrees.  Combine the first 5 ingredients in a medium size bowl, set aside.  Rinse the pumpkin seeds with water and make sure to get all the pumpkin “guts” rinsed off.

Lay the seeds out on a paper towel to dry.  Roughly chop the pecans, set aside.  Once the pumpkin seeds are mostly dry add them to the bowl with the sugar and spices.

Mix well.  Add pecans and stir until they are coated with the spices too.

Lay the pumpkin seeds and pecans out on a cookie sheet covered with parchment paper or foil.  Bake for 1 hour, stir every 15 minutes.

These are delicious, enjoy!  For a printable version of the recipe click here.

If you’re here looking for the 31 Ways to Plan a Fabulous Party post, come back Friday for days 8 thru 13! To catch up on days 1-7, click on one of the images below.

I was nominated as one of the Top 25 Home Management Moms of 2012! If I have helped you with your home management this year, I would love it if you would please take a moment to vote for me (you can vote once per day until October 26th). Thank you so much!