Make-Over Monday .... Candied Pumpkin Seeds!

This Make over Monday recipe is going to be a little different...

As tradition states, at our house, we normally roast our pumpkin seeds from our jack-o-lanterns two days after Halloween. This year instead of making the traditional salt soaked and roasted seeds.

Recipe Here: 

All your leftover jack-o-lantern seeds (washed & cleaned)

6 cups of warm water

1 tablespoon kosher salt

Mix salt and water together and pour over seeds, soak overnight

Next day drain seeds and toss with 1 tablespoon vegetable oil and 1 tablespoon of Worcestershire Sauce or your favorite Bar-B-Que Sauce. We use Teriyaki Sauce. Spread on a flat cookie sheet and bake on 300* for 30-40 mins. Stirring often to avoid burning. We like to much on these, add them to our trail mix or toss with our favorite fall salads.

We decided to try candied pumpkin seeds. 

Recipe Here:

3 cups pumpkin seeds (cleaned and rinsed)

1/4 cup vegetable oil

1/8 teaspoon of salt

1/3 cup white sugar

3/4 cup maple syrup

1 tablespoon minced fresh ginger

1/2 teaspoon ground cinnamon

 Mix the oil, salt, sugar and syrup together and heat, stirring until dissolved. Stir in ginger, and cinnamon; remove from heat and pour over pumpkin seeds. Bake at 300* until light brown or dry looking.

This is a recipe that I received from a friend at our church. This is the way a lot of people here in the South like their Pumpkin Seeds. They were a great treat and we still enjoyed them in our trail mix, in our granola and I even tossed them on my pumpkin salad the other night.