Entries Tagged 'Halloween' ↓

If you’ve just finished carving pumpkins with your family. And arent quite sure what to do with all those pumpkin seeds, Here are some splendid Reciepes that will put them do great use.

Pumpkin-Seed Candy
These wrapped candies are perfect treats for celebrating Halloween. Pepitas, or pumpkin seeds, are available hulled or unhulled at health-food stores. Paper candy cups are available at baking supply stores.
Ingredients

Makes 30 pieces

* 1 cup hulled pepitas
* 1/4 cup sugar
* 2/3 cup good quality honey
* 3 tablespoons cold unsalted butter, plus 2 tablespoons melted for brushing

Directions

1. Heat a large skillet over medium-high heat. Add pepitas; toast, stirring constantly until seeds pop and become slightly golden, about 3 minutes. Transfer to a bowl to cool.
2. Place sugar and honey in a small saucepan. Bring to a boil over medium-high heat, stirring to dissolve sugar, about 3 minutes. Add pepitas, and continue cooking until temperature registers 285 degrees.on a candy thermometer, 3 to 4 minutes. Remove from heat, and stir in cold butter.
3. Let the mixture cool to 240 degrees. about 4 minutes. Meanwhile, brush the inside of fifteen 1-inch-diameter black paper cups with melted butter, reserving 1 tablespoon. Spoon a scant tablespoon of the honey mixture into each cup. Brush a clean work surface with the remaining butter, and spoon the remaining honey mixture on it so mixture will continue to cool.
4. When remaining candy is stiff and cool enough to handle, about 6 minutes, cut into 3/4-inch pieces with a greased knife. Put one piece of candy in center of each of fifteen 4-by-4-inch pieces of orange cellophane wrap, gather cellophane at the top, and secure with a twist of a 4 1/2-inch piece of floral wire. Wrap the ends of floral wire around a skewer to form tendrils.

From: Martha Stewart Living

Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.
Ingredients

Makes 1 cup

* 1 medium pumpkin
* 5 tablespoons sugar
* 1/4 teaspoon salt
* 1/4 teaspoon ground cumin
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* Pinch of cayenne pepper, to taste
* 1 1/2 tablespoons peanut oil

Directions

1. Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use (see Pumpkin Pie). Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
2. In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week. – Reciepe From Martha Stewart Living