I am just getting ready to hand out candy to the neighbourhood children. This year we are putting the candy out at the end of the driveway to keep distant from the kids. One of our neighbours down the road has put in a giant chute to blast candy out from their upstairs balcony. I wish we’d thought of that!
This is a re-post from 2019. Happy Halloween!
I just thought I would followup yesterday’s pumpkin seed post to let you know how to roast your seeds.
Wash, clean and dry your pumpkin seeds in a colander. Prepare a baking sheet by covering with foil and spraying with non-stick coating. Pre-heat oven to 300 degrees.
Spread a single layer of pumpkin seeds on the baking sheet. Bake for 30 minutes – this is just to dry and warm the seeds. After 30 minutes pull the tray out of the oven. Toss the seeds with olive oil to coat and sprinkle with salt, brown sugar, chili powder and a little cayenne pepper. Spread the seeds on the baking sheet and bake for another 20 minutes at the same temperature. Watch the seeds to make sure they don’t smoke/blacken in the oven – sometimes the sugar carmelizes too much on me and blackens – but 20 minutes should do it! Enjoy.