rosemary roasted pumpkin seeds

A girl can't carve a pumpkin without also roasting up some pumpkin seeds. That would be a tragic missed opportunity! I'm no newbie to roasting pumpkin seeds. Spicy, salty, sweet, savory. I've tried it all over the years.

However, this time I decided to get crazy and do it all at once. That's right. The title may be Rosemary Roasted Pumpkin Seeds but these bad boys are so, so much more. Sweet from the maple syrup and brown sugar. Spicy from the cayenne pepper. Savory from the fresh rosemary. Salty from the, well, salt. These pumpkin seeds are a little bit of everything and they are so deliciously addictive.

These pumpkin seeds will have to last me through Frankenstorm. Luckily, they'll go perfectly with all the Pumpkinhead Ale I have left. Let's do this thing.

Rosemary Roasted Pumpkin Seeds

Ingredients:
2 cups pumpkin seeds

1 tsp vegetable oil
1 Tbsp + 1 tsp pure maple syrup
1 Tbsp light brown sugar, lightly packed
1 Tbsp freshly squeezed orange juice
1/4-1/2 tsp ground cayenne pepper, depending on preference
2 Tbsp minced fresh rosemary leaves, divided
1 tsp salt, divided

Directions:
Preheat the oven to 350 degrees.

Mist a sheet pan with nonstick baking spray. Combine the pumpkin seeds, vegetable oil, maple syrup, brown sugar, orange juice, and cayenne pepper on the sheet pan. Toss to coat the seeds evenly. Add one tablespoon of rosemary and 1/2 teaspoon of salt and toss again.

Spread the seeds in one layer. Roast the seeds for 15 minutes, stirring twice with a large metal spatula, until the seeds are glazed and golden brown. Remove from the oven and sprinkle with remaining 1/2 teaspoon of salt and one tablespoon of rosemary.

Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.

Yield: 2 cups

Source: Sprinkles and Champagne original