Bourbon Maple Pumpkin Seeds Food

MAPLE BOURBON PUMPKIN SEED BRITTLE

Steps:

• Line a small baking sheet with parchment paper.
• In a small skillet, toast pepitas over medium heat until barely golden. Turn off heat and keep warm in the skillet while you make the brittle.
• In a large saucepan, heat sugar, maple syrup, bourbon and butter over medium-low heat, stirring to combine, until sugar is dissolved. Don't bring it to a boil until everything is dissolved.
• Bring mixture to a boil, then stop stirring. Attach a candy thermometer and continue to cook without stirring, until mixture reaches 300°F. This make take a bit - the last few degrees seem to take the longest.
• Once the mixture hits 300°F, turn off heat and quickly stir in baking soda and salt, then pumpkin seeds.
• Immediately pour onto prepared baking sheet and spread evenly. Work carefully - mixture will be very hot and can cause burns if it gets on your skin.
• Cool until hardened and break into pieces.
• Store in an airtight container.

PUMPKIN SEEDS

Steps:

• Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
• Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.
• Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
• Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.
• Sweet Toss with cinnamon and sugar (do not use salt in step 4).
• Indian Toss with garam masala; mix with currants after roasting.
• Spanish Toss with smoked paprika; mix with slivered almonds after roasting.
• Italian Toss with grated parmesan and dried oregano.
• Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.

SPICED MAPLE PUMPKIN SEEDS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper.
• In a large skillet over medium-low heat, melt the butter, then stir in the seeds. Cook, stirring constantly, until the seeds turn slightly brown in color, about 10 minutes. Remove from heat. Drain off any excess butter, and stir in the cinnamon, nutmeg, and maple syrup until the seeds are thoroughly coated with spices. Spread the seeds out onto the prepared baking sheet.
• Bake in the preheated oven until crisp and golden brown, stirring every 10 minutes, for 30 to 45 total minutes of baking time.