How sad is it that there’s a massive shortage of pumpkin? My heart has not been complete for some time now because of it. All I have to say is thank goodness for pumpkin seeds, butter, and sugar.
But really, thank goodness.
SUGAR ‘N’ SPICE PUMPKIN SEEDS
- 2 cups pumpkin seeds (I used 1 cup each of pumpkin seeds and sunflower seeds)
- 2 Tbsp butter
- 2 Tbsp brown sugar
- 1 Tbsp pumpkin spice
- pinch of salt
Preheat the oven to 275. Line a baking sheet with foil and spray with nonstick spray. Slowly melt the butter in a sauce pan over extremely low heat, and while you’re waiting for the butter to melt, assemble the rest of the ingredients.
You will die.
Of happiness that is.
Spread on a baking sheet and toast at 275 for 45-60 minutes, stirring every 10 minutes. Make sure they don’t burn! When you start smelling the nutty smell you’ll know they’re done. Try not to burn your mouth since you’ll want to eat them straight out of the oven.
Not that I know this from experience.
I suppose this will just have to remedy my pumpkin craving until I can dive headfirst into a can of pumpkin.
Happy Friday everyone!