Saturday, October 31, 2009

Sunday Supper: Roasted Pumpkin Seeds + Mulled Cider

Cayenne & Carob's Sunday Supper: Roasted Pumpkin Seeds + Mulled Cider

There are many things I love about fall but two of my favorites are roasted pumpkin seeds and mulled cider. I have to confess that my most recent attempt at roasting pumpkin seeds has been my one-and-only success. Mulled cider is so easy to make, especially once I tell you my little trick - pre-packaged mulling spices. I keep the pantry stocked because you never know when you need to spice up that old red wine or to warm your insides with some delicious cider. The recipe is very simple: Heat your beverage of choice (red wine or apple juice) with 2-3 tablespoons of mulling spices over the lowest heat setting as possible for 30 minutes. That. is. it. Now keep reading for the easy roasted pumpkin seeds recipe.
Roasted Pumpkin Seeds
By Cayenne, adapted from NW

Spray oil
Sesame oil
Salt & Pepper
special seasoning (optional)
cookie sheet
Preheat oven to 350 degrees.

1. Rinse your pumpkin seeds well and get all the little bits of pumpkin outta there. Spread on a clean kitchen towel and pat dry or let them air out for a bit. Take a cookie sheet and spray with a bit of olive oil (I use the Misto Olive Oil Sprayer).

2. Put the pumpkin seeds into a small bowl and add a drizzle of sesame oil, mix well. Spread seeds in a single layer on the cookie sheet. Give them lots of room. Crank some freshly ground pepper over them.

3. Now comes the part where you can dive into your spice drawer and use just about anything to seasons these guys. I used
Denali SP'ICE Alaskan Alder Smoked Sea Salt for one batch and Tony Chachere's Creole Seasoning for the other batch. My favorite was the alder smoked salt.

Bake for 5-10 minutes but check them often.

photo credit: Cayenne 10.23.09

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