While cleaning a Spaghetti Squash to make "Pasta" for the first time - I saw the seeds and immediately thought of toasted Pumpkin seeds. So I saved them and tried it out.
I'll admit, I only came out with 1/3 cup and even though I halved the baking time - they burnt just a bit. Not enough to throw them away lol but enough to say they didn't come out as yummy as I'd hoped.
I'm not sure exactly what went wrong where - but I intend to continue trying until I get it right. If you have any suggestions for me - I'd really appreciate it.
Here's the recipe I used and what I did:
Cinnasweet Pumpkin Seeds
Original recipe is for 12 servings which is 4 cups of seeds. I only had 1/3 so I reduced recipe to 1 serving.
1/3 cup Seeds, rinsed and dried (of course I was using my spaghetti squash seeds)
2 tsp Butter, melted
1/2 tsp Brown Sugar
1/8 tsp Cinnamon
1/8 tsp Salt
1 tsp White Sugar, divided
Preheat oven to 350 degrees.
Combine seeds, butter, brown sugar, cinnamon and salt. Stir to coat seeds completely. Spread seeds in a single layer onto a baking pan.
Bake for 7 mins (original recipe says 15 minute increments but I halved it); stir and bake another 7 minutes. Remove from oven, sprinkle 1/2 tsp white sugar over seeds; stir to coat. Return to oven; bake an addition 7 mins.
**Now here is when I noticed they smelt a little burt. The rest of the instructions say to remove from oven, sprinkle remaining 1/2 tsp white sugar and bake an additional 7 mins. Because I noticed they were burning - I didn't bake any longer. I took them out, removed from baking pan and sprinkled sugar over top. Let them cool.
This is what they looked like.
I'll admit, I only came out with 1/3 cup and even though I halved the baking time - they burnt just a bit. Not enough to throw them away lol but enough to say they didn't come out as yummy as I'd hoped.
I'm not sure exactly what went wrong where - but I intend to continue trying until I get it right. If you have any suggestions for me - I'd really appreciate it.
Here's the recipe I used and what I did:
Cinnasweet Pumpkin Seeds
Original recipe is for 12 servings which is 4 cups of seeds. I only had 1/3 so I reduced recipe to 1 serving.
1/3 cup Seeds, rinsed and dried (of course I was using my spaghetti squash seeds)
2 tsp Butter, melted
1/2 tsp Brown Sugar
1/8 tsp Cinnamon
1/8 tsp Salt
1 tsp White Sugar, divided
Preheat oven to 350 degrees.
Combine seeds, butter, brown sugar, cinnamon and salt. Stir to coat seeds completely. Spread seeds in a single layer onto a baking pan.
Bake for 7 mins (original recipe says 15 minute increments but I halved it); stir and bake another 7 minutes. Remove from oven, sprinkle 1/2 tsp white sugar over seeds; stir to coat. Return to oven; bake an addition 7 mins.
**Now here is when I noticed they smelt a little burt. The rest of the instructions say to remove from oven, sprinkle remaining 1/2 tsp white sugar and bake an additional 7 mins. Because I noticed they were burning - I didn't bake any longer. I took them out, removed from baking pan and sprinkled sugar over top. Let them cool.
This is what they looked like.
Again, they weren't horrible, but they did have a bit of burnt taste and weren't as yummy as I'd hoped. I'll be trying this again, maybe with a different recipe as I didn't really even taste the cinnamon like I wanted. I'll also may save up more seeds and bake in a larger batch - maybe that's where I went wrong?
Anyway, I'll keep you posted and if you have ANY suggestions, please let me know :-)
I love seeds and am really looking forward to what you come up with Tina.
ReplyDelete