Trick or Treat?
It’s that time of year again…. the leaves are changing colors, the air has become crisp and bowls of candy are everywhere. Fall has arrived!
And what’s a more fun Fall activity than carving pumpkins and baking some delicious pumpkin seeds?
The secret to making perfect pumpkin seeds: Boiling them in salted water before you bake. This helps infuse the seeds with flavor.
And for a new twist on an old classic, how about some nacho cheese pumpkin seeds using the very delicious Kernel Seasons. Its not just for popcorn anymore! A tasty treat for kids and adults of all ages:
Kernel Seasons Nacho Cheese Pumpkin Seeds
Ingredients:
One medium sized pumpkin
Kosher Salt
Non-stick cooking spray
Kernel Seasons Nacho Cheese
1 Preheat oven to 400°F. Cut open the pumpkin, fill the inside with water and use your hands to pull out the seeds. Separate the seeds from any stringy core and rinse.
2 In a medium pot, bring water and salt to a boil (4 quarts of water and 1 Tbs salt for every cup of seeds). Add the seeds to water and let simmer for 10 minutes. Drain.
3 Spray a sheet pan with non-stick coating. Spread the seeds out over the pan, all in one layer, being careful not to overlap. Bake on the top rack until the seeds begin to brown, approximately 12-15 minutes.
4 When browned to your liking, immediately place seeds in a bowl and generously spray with non-stick cooking spray. Add KS Nacho Cheese seasoning (2 tsp for every cup of seeds) and mix until the seeds are well coated. Cool and eat whole.