Every year Eric and I have a list of Halloween traditions that MUST be accomplished in order to properly celebrate the coming holiday. Decorating, movies, pumpkin flavored everything, costumes and of course pumpkin carving! Usually I love to carve an artsy intricate pattern into my pumpkin while Eric gashes at his and seems to repeat the same goofy face in his every time! We have complete opposite ways of going about our annual carving but the one thing we always agree on is the roasting of the pumpkin seeds afterward!
These crunchy treats will haunt you for days to come since you’ll wish you had more to nosh on long after they are devoured. Now, there are many ways to roast a pumpkin seed but for this recipe I chose to combine a boil, soak and then roast technique that I think turned out awesome! They are still crunchy, but the insides are fully cooked which makes them easier to eat. And to top it off, they are soaked in bourbon and bacon drippings for an hour….YUMMY!
Yes we succeed in pumpkin carving
Yes we ate all these seeds in one night
And yes we will be repeating this recipe as soon as possible! After all, you can have a carved Thanksgiving pumpkin on the table right?
2 cups pumpkin seeds
2 cups water
1/4 cup bourbon
2 tablespoons of bacon drippings
1/2 cup brown sugar
2 teaspoons cinnamon
2 tablespoons melted butter
Separate your pumpkin seeds from the pulp and rinse. In a pot, cover them with the water and boil for about 10 minutes until slightly softened.
Strain the water and soak the seeds in the bourbon and bacon drippings for at least 1 hour or more.
Strain again and dry on a paper towel.
Next, toss in the melted butter and then toss in the brown sugar and cinnamon. Place on a baking sheet in a thin layer and roast in a 400* oven for 15 minutes until crispy. Let cool and crunch away!