Candied Cinnamon Pumpkin Seeds

Happy Halloween!

This weekend was full of fun Halloween happenings! On Friday night we had out 4th annual bonfire and bat cave outing. This year we tried out a new cave (due to the closure of our previous one). Lance and I rented one of these UTV’s to get the crew down to where the cave was since it was a steep and rocky half mile down.

 

The entrance to the mine/cave

It looked so creepy when Crystal shined the flashlight in..

A photo of the whole group just before we went in – this took a few tried since it was pitch dark outside :)

We saw a few bats – here is one snuggled up to the ceiling of the cave

A few of the crew walking in

Some S'mores and hot dog making around the bonfire

We made a few “gourmet” s’mores with Reese's instead of plain chocolate – they were delicious!

This is one of my favorite events that we do each year – it was fun to try out a new location!

This Saturday Lance and I also carved our pumpkins – while watching Hocus Pocus and The Nightmare Before Christmas. I think they came out pretty good :) I made the haunted house and Lance carved the evil eye.

We are all ready for our tick-or-treat-ers to come by tonight – our pumpkins are out, my festive wreath on the door, and a huge bowl of candy to hand out!

We will surely be munching on a bowl of these yummy pumpkin seeds in-between the waves of kids. These are really simple to make, but do have a lot of sugar (that’s not to say that pumpkin seeds aren’t good for you!). If you’ve still got some pumpkin seeds lying around – try this one out, it makes a nice sweet crunchy treat.

Candied Cinnamon Pumpkin Seeds

Printable Recipe

 

Ingredients:
2 cups dried pumpkin seeds
Cooking spray

1/3 cup dark brown sugar, packed

3 tablespoons granulated sugar
1 ½ tablespoons ground cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon ginger

Pinch of cloves

1/4 teaspoon salt

 

Directions:

Preheat oven to 300°. Line a baking sheet with parchment paper.

In a medium bowl spray pumpkin seeds generously with cooking spray, tossing to coat.  In a small bowl combine brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves and salt, until no clumps of sugar remain. Mix about ¼ cup of the sugar mixture in to the seeds. Spread pumpkin seeds into a single layer on the parchment lined baking sheet and bake for 7-8 minutes.

Remove the sheet from the oven, coat lightly with cooking spray then sprinkle the seeds with another ¼ cup of the sugar mixture. Toss the seeds to evenly coat, then re-spread them into a single layer. Bake for another 7 minutes. Repeat the sprinkle/bake steps two more times, baking the final time for 15 minutes, removing from oven to toss halfway through.

Recipe: Nicole Original