Even though Sydney has her own jack-o-lantern up at my parents' house, we needed to get one done for her here at home. So, tonight we carved one up, and I decided to try once again to roast the pumpkin seeds.
Last year, my roasted pumpkin seeds were not so roasted. Soggy, bland, and eventually thrown away.
This year, I got a recipe from Randi, used her modifications, and now have a rather tasty snack. At least, I think they're yummy. They are, as Jason says, "still pumpkin seeds." Very true. They didn't turn into cookies while I baked them.
The original Martha Stewart recipe:
Place parchment paper on a baking sheet. Spread out 2 cups of washed pumpkin seeds and add 2 tablespoons of olive oil and coarse salt to taste. If you want, you can also add 2 tablespoons of dried ground rosemary. Bake in the oven for 10 to 12 minutes at 350°.
I modified this by substituting the rosemary for some chile powder and cinnamon. And, as Randi suggested, I added baking time. My seeds took closer to 25 minutes to be finished. I checked on them every five minutes after the initial 15 minutes so they wouldn't burn. Maybe they took awhile because the seeds were still damp from being washed. Either way they turned out. So hooray for that.