I have one final bit of baking extravaganza. This isn’t a cookie/baking recipe, but rather part of the snack we had in the middle of sugar time. I had made it prior to bake day after doing all that pumpkin business for Thanksgiving. It’s not much of a change on pan roasting pumpkin seeds, but it’s tasty nonetheless.
Curried Pumpkin Seeds:
Clean, dried pumpkin seeds
Sea salt to taste
Ground pepper to taste
In a medium skillet, heat a bit of olive oil over medium to medium-high heat. Add pumpkin seeds, ground pepper, and sea salt. Roast in pan, stirring constantly, until pumpkin seeds begin to puff up and brown. Allow to cool. Transfer to a container; add a bit more ground pepper and sea salt. Add the curry powder to taste. Stir to coat.
I love pumpkin seeds and I really like the curry-pumpkin flavor combo. This is a fantastic little snack.