How is it already the end of October? Time has been going so fast and then I saw last time I posted and couldn’t believe that either. So here I am! I needed to get back to this site because I forgot how I weirdly enjoy blogging…and hopefully that term hasn’t changed either since I’ve been on here.
Any who, it’s my favorite season. Pumpkins, apples, sweater weather, boots (my downfall), leaves, Halloween (#cantstandcreepy), baking and more baking. I found this yummy pumpkin recipe while perusing good ol’ Pinterest. Because where else do we go for a quick recipe check right?
What caught my eyes was the name of this recipe titled, Spiced Honey Roasted Pumpkin Seeds by Chunky Chef. The best thing is, you make it all in a CAST IRON SKILLET! Just in case you were wondering, some of my favorite meals are made in skillets. I had to share this one as it has a little kick of spice but then a yummy ingredient to help give it a sweet flavor.
If my pictures don’t do justice, I’m so sorry. It is just so good! Just in case you didn’t click the link, I’ll have the recipe below for you too. It isn’t that hard either, which is even better!
2 c pumpkin seeds
2 tsp olive oil
1 tsp chili powder
1/4 tsp smoked paprika
1/8 tsp garlic powder
1/8 tsp cayenne pepper
2 1/2 TBl honey
Sea salt to taste
How Do I make It?
• Preheat oven to 325°
• Boil Seeds is water for 2-3 minutes. Drain, lay out to dry pretty well on paper towel.
• Add oil in skillet (oven safe), warm on medium heat. Add seeds and all spices until light golden brown. And honey and stir. ( Gets pretty sticky so use rubber spatula).
• Put in oven and roast for 30-40 minutes stirring every 15 minutes. She mentions to cook until crispy throughout, which I agree.
• When done, spread out on parchment or wax paper and sprinkle sea salt. Then, enjoy snacking away…and you won’t be able to stop eating them!