We've heard some folks complaining about Halloween falling on a Wednesday this year. To these individuals, we would like point out that this "inconvenience" is actually awesome, because it allows for the maximization of celebratory days. Because Halloween doesn't belong to a particular weekend, we can arguably celebrate it both weekends -- which means 4 nights out PLUS an entire week in-between of Halloween festivities. Boo-yah.
Opening ceremonies began yesterday with pumpkin carving followed by pumpkin-seed roasting. While I'd always had them simply salted and toasted, we thought it would be fun to experiment by carmelizing them. They came out great, and made a perfect, crunchy snack.
Ingredients:
pumpkin seeds (we had about 3 cups, so modify accordingly)
3 tbsp melted smart balance, but you can use butter or whatever
2 tbsp granulated sugar
1 tbsp brown sugar
1/4 tsp nutmeg
1 tsp cinnamon
spinkles of apple pie spice (optional)
Instructions:
Preheat the oven to 400. When the pumpkin seeds are washed and dried, coat them in the smart balance, add all of the additional ingredients, and mix well. Spread them on a baking sheet and roast them in the oven for about 30 minutes, until they are puffy and crunchy, but be careful not to let them burn.
