Wednesday, October 31, 2012

Bourbon Pumpkin Seeds

Every year when Justin carves pumpkins for Halloween, he saves all the seeds to make some sort of snack for himself. The past few times, he's been disappointed with the result, so this year he tried 4 different options to come up with one he really liked. This one was his favorite, which I could have predicted since it has bourbon in the recipe.


2 c pumpkin seeds
2 tbsp sugar
2 tbsp brown sugar
1/4 tsp salt
1/2 tbsp vegetable oil
1 oz bourbon


Spread the pumpkin seeds out in a single layer on a sheet pan. Bake at 250 F for 45 minutes, stirring every 15 minutes. Meanwhile, mix together both sugars and the salt.

Once the seeds have finished toasting, add the oil and bourbon to a sauté pan. Add the seeds, and stir to coat. Once heated, add the sugar mixture to the pan and stir well. Continue heating, stirring frequently, until sugar begins to melt. Remove from heat, and spread seeds on a layer of wax paper to cool.

Servings: 4

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