Kickin' Pumpkin Seeds

Unassumingly spicy Kickin' Pumpkin Seeds

Ahh fall, such a perfect time of year. The leaves are changing from their uniform green into bright orange, deep red and all shades of the least loved color in elementary school: brown. The weather is finally perfect for fashionably layering my outfits, but best of all: pumpkin has arrived.

Wait, perhaps you didn't hear me....

PUMPKIN HAS ARRIVED!!!!!!!! **jumps-around-crunching-fallen-leaves**

So while you all are out there drinking your starbucks pumpkin spice lattes, or your "super-healthy-all-natural-made-it-myself-smug-grin-pinterest-version" I'll just be over here, having skin turning various shades of orange from ingesting all things that contain the word "pumpkin" without discrimination.

Meanwhile, my husband, aka the scrooge of fall, aka the love of my life (in case he ever reads this hehe!) isn't big on fall-flavors (yay more for me!!) So in honor of blending his spicy demeanor with my appreciation for fall, I give you....

Headed into the oven!

Kickin' Pumpkin Seeds (They're really spicy, REALLY!)

2 Cups raw pumpkin seeds, rinsed/dried as best you can
1 TBSP unsalted butter, melted
1 1/2 tsp Chili powder
1/2 tsp Cayenne Pepper (ground red pepper)
1 TBSP Brown Sugar
1/2 tsp Kosher Salt

Step 1.
     Preheat oven to 225 degrees F

Step 2.
     To the best of your ability rinse clean and dry 2 Cups of pumpkin seeds.

Step 3.
     In a microwave safe bowl melt butter, then mix in the remaining ingredients.

Step 4.
     Toss the seeds into the bowl and stir around being sure to evenly coat all of the seeds. Then arrange in a single layer on a baking sheet (TIP: cover the sheet with parchment paper or foil for much easier clean up!!)

Step 5.
     Bake for 60 minutes then check in increments of 10 minutes until desired level of toasting (up to 90 min). Let seeds cool fully. Enjoy!