Plenty of love for pumpkin pulp...but, what about the seeds?

[HillJ]

We just took the seeds from 40 pumpkins and made a bounty of spice and herb inspired toasted seeds. Bagged up the seeds into nice parcels and plan to have them ready for a party next weekend.

The flavors we're tried so far include, candied espresso and brown sugar, three curry (red, green yellow), ginger and orange zest, parm cheese & black pepper and wasabi.

Any personal favorites or recommendations? TIA.

J

[biondanonima]

I just roasted a couple of batches and seasoned one with the Maharashtrian garam masala from this month's COTM, which is a blend of toasted sesame, peanuts, coconut, chiles, coriander and cumin with just a touch of mace and nutmeg. With a little salt is it AWESOME on these seeds! I roasted them in coconut oil, which adds another nice subtle hint of coconut.

[HillJ]

That's a great share, biond. Thanks! I might make that batch for just ME!

[HillJ]

Along with the pouches of spiced up seeds I'm going to make this candy. Last year, when I discovered this winner online, I made dozens of batches and somehow completely forgot about it until today.

http://www.food52.com/recipes/7115_sa...

they are TO DIE for!

[goodhealthgourmet]

if we're talking shelled pepitas too, pumpkin seed brittle & chocolate pumpkin bark are also delicious.

[HillJ]

oh brittle, another thought! Thank you for the add'l info above.

[pinehurst]

We oiled them (we being Dad and I....mom fled the kitchen for pumpkin carving). Our standard favorite was salt and a dash of cayenne pepper. Nice memories you bring back, HillJ!

[HillJ]

pinehurst, where would we be w/out our food memories. Moments like you just described make me very happy. Cayenne pepper & salt is a lovely combination. My dh loves that combo on almonds.

[Ruthie789]

You can dry them and eat them, it is a Middle Eastern treat, often seen in nut mixes.

[goodhealthgourmet]

i always use a little oil to be sure the seasonings coat the seeds.

more variations:
honey-sesame
cocoa (hint of sea salt optional)
matcha
chai spice
buttermilk ranch
cumin, smoked paprika & lime
za'atar
mesquite/BBQ
honey mustard

can you tell that pumpkin seeds are my #1 favorite snack? ;)

[HillJ]

Nothing less than fab u lous from you ghg! Thanks.
#1 fav, huh...no kidding.

I have some za'atar in the house and the chai spice is right up my alley. Last year I tried cocoa but I wasn't happy with the messy fingers and the cocoa didn't stay on well enuf ...any hints for better glue?

[goodhealthgourmet]

okay, i'll reveal my secret but only for you ;)

lightly beaten egg white.

[HillJ]

Ah...that's interesting. Are you hand painting the egg white, quick dip by batch?
On the pesto do you use a traditional version, slather and bake?

[goodhealthgourmet]

2 ways to do it:
- whisk the egg in a bowl, dump in the seeds for a quick bath & shake off the excess. then toss them in the cocoa mixture
- dissolve the cocoa & sugar in a bit of hot water, let cool slightly, whisk in some egg white. then toss the seeds to coat with the cocoa slurry, rubbing if necessary to cover them well.
tip: i always wear gloves!

and yes on the pesto.

[goodhealthgourmet]

i also forgot to mention earlier that pesto makes another great spice coating.

[mginsd]

Good for you! Roasting pumpkin seeds straight from the squash is one of the first things I remember "helping" with in the kitchen as a kid, and thinking about it brings back fond memories of warming ourselves around the open oven door in those late October Midwest mornings before we fired up the furnace for Winter. Give garlic salt and black pepper a try, or the former with some lemon pepper, or cayenne if you're feeling frisky. The various coatings for walnuts would also work well, and make for a nice transition to T-giving and the December holidays.

[HillJ]

Love these ideas, thank you mginsd.

My Grandfather loved seeds, nuts, grains and I have fond and silly memories of him chewing on salted pumpkin seeds while driving. He kept a stash of seeds inside is shirt pocket-a memory that gets rekindled when I roast my own batches this time of year.

Do you oil your seeds and then flavor them or just sprinkle on and roast dry?

[mginsd]

We never oiled them when I was a kid, as I recall, but if I were to now, I'd first spread and season them on a rimmed baking tin - a sheet cake pan would be great - and then give them a quick spritz of the appropriate spray oil to complement the spicing, before mixing them all together with my fingers to distribute the oil. I wouldn't soak them in oil or oil the pan first, as that would give too much oil to a snack that should never taste of it.

[HillJ]

Excellent, thank you!