Sugar pumpkins yield lots of seeds for roasting

It seems that everywhere you look, pumpkins are for sale.  Farm stands are overflowing with orange globes of all sizes, and every grocery store has a pyramid of pumpkins on display out front.  But once you've picked the perfect pumpkin, scooped out its guts, and carved or roasted it, what do you do with the leftover pile of goo?

Pumpkin seeds may come out of the fruit a little slimy, but rinsed and roasted, they are delicious and nutritious.  A cup of plain roasted seeds has 12 grams of protein and only 285 calories.  They're also packed with magnesium and B vitamins.  Even better, they're fun to snack on, and your kids will like them as much as you will.

There are an infinite number of ways to season your seeds for roasting, including the traditional stand-by, plain old salt.  Here's a tongue-tingling version that makes a great party snack.

Spicy Candied Pumpkin Seeds

Ingredients

• 1 cup of raw pumpkin seeds
• 4 cups water
• 1 1/4 tablespoons salt
• 1/4 cup brown sugar
• scant 1/2 teaspoon cayenne pepper (less if you're sensitive to spicy foods or if you'll be feeding these to your kids)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• olive oil

Instructions

1. Preheat the oven to 375 degrees.
2. Rinse the pumpkin seeds to separate them from the stringy bits and pumpkin pulp.  One way to do this is to slosh them around with your fingers in a bowl of water.  The seeds will float, and the pumpkin bits will sink.
3. Put the seeds in a pot with the water and 1 tablespoon of salt and bring to a boil.  Turn down to a slow simmer and let cook for 10 minutes.  Drain seeds and pat dry.
4. Meanwhile, mix sugar, pepper, cinnamon, ginger, and remaining 1/4 teaspoon salt in a small bowl.
5. Line a baking sheet with a silpat or aluminum foil, and grease it lightly with oil.  Put the seeds on it, and oil them lightly as well, stirring to coat evenly.
6. Sprinkle the sugar mixture over the seeds, stirring to coat evenly.  It looks like a lot of sugar - use it all.  
7. Spread the sugared seeds in a single layer on the baking sheet, and bake for 12-17 minute, until the sugar is bubbling and the seeds begin to crisp.  Watch them closely towards the end, because they go from roasting to burning in a matter of seconds.
8. Let cool, then break the seeds up and store in an airtight container.