Toasted Pumpkin Seeds

So I carved the pumpkin for halloween and made that pumpkin craisin bread using the flesh. What about those leftover seeds, eh? Well, the last pumpkin I'd carved a few years ago, I'd tried roasting the seeds in the oven. The results were not very good. I know, roasting seeds isn't exactly difficult. Maybe I just wasn't impressed with merely roasting the seeds. I needed something more...something profound! ;P In searching for ideas, I found inspiration! =D

The recipe suggestions at http://www.101cookbooks.com/archives/001524.html sounded quite tasty. I've read this blog on and off and have enjoyed the entries and if nothing else, the photography. =) Anyhow, I didn't have much time to follow directions of any sort so I just skimmed it over for the basic ideas, and off I went! I decided to do portions of 1/2 cup each which yielded 3 whole portions, and 1 slightly under a portion.

The "less than a portion" seeds just got a dash of soy and garlic powder. Unfortunately, I forgot the oil factor so they browned quickly and became slightly burnt. It was my least favorite, but not still not bad.

One portion was a Caramelized Curry: melted butter, 1/4 tspn kosher salt, 1/8 tspn curry powder and a few teaspoons (whatever I felt like) of brown sugar. I liked these and was my favorite of the bunch! It was just a hint of curry so more would have been great, but the caramelized sugar was like eating unhealthy popcorn! =9 This was all enhanced with that bit of salt.

Second portion was Black Tea and Butter (or sort of): melted butter, 1/4 tspn kosher salt. After the roasting I sprinkled on some lapsang souchong tea over the top. I found these seeds to have a very interesting flavor. It was slightly smokey from the tea so you don't quite recognize what it is. Yes...very interesting. It was the 3rd favorite of the bunch.


Third portion was a Smoked Sweet Paprika: melted butter, 1/4 tspn kosher salt and some smoked sweet paprika (less than 1/8 tspn I think as I eyeballed it). I'd bought the paprika recently and wanted to use it in something, anything so in it went! If I hadn't burnt it (like all the rest), this would have been a real contender with the caramelized curry one. The smoked paprika is so fragrant and has that 'roasted/smoked over a fire' flavor. Mmm! Since I burned it, it merely came in 2nd place.


Next year, I need to work on making them crisp toasty (they were a bit chewy). They were a bit annoying to eat as they'd stick to my teeth and then would often make me cough/choke. I will also need to work on not overbrowning them and of course getting the proportions of the ingredients correct (more curry powder, brown sugar, smoked paprika) and trying new varieties. For future variants, I'm thinking of worcestshire sauce, bbq, miso, tandoori, strong curry (not sugared up), parmesan (and other cheeses)... Ahhh, the possibilities are endless!! I think I'm finally on the right path for making those leftover seeds a tasty delight instead of compost. =)