DRUNKiN PUNK’iN SEEDS

NOT your momma’s punkin’ seeds! Sweet, salty & delicious.

Ingredients

•  1 1/2 cups fresh, whole, raw pumpkin seeds, cleaned and drained
•  1 teaspoon of garlic powder
•  1/2 cup of whiskey or bourbon
•  2 tablespoons bacon drippings
•  1 tablespoon dark brown sugar
•  2 teaspoons sea or table salt, or more to taste

Directions

• Preheat oven to 275 degrees.
• Mix pumpkin seeds, whiskey/bourbon, bacon drippings, brown sugar, and salt together in a saucepan over medium-low heat. Bring mixture to a simmer and cook until the seeds begin to turn gray in the middle, 15 to 20 minutes; drain.
• Spread cleaned and drained seeds onto baking sheet in a single layer; season with salt.
• Roast pumpkin seeds in preheated oven until crisp, stir after 30 mins until golden brown, 1 hour.
• Cool  for 10-15 minutes and enjoy!
• Tips & Alternatives:
  •  Homemade bacon bits can be added or spice it up and a light sprinkle of cayenne or hot pepper.
  •  Can’t fathom the idea of wasting a drop of whiskey? Drain the liquid mixture into a small sauce pan, simmer and reduce to about half. When the pumpkin seeds have roasted about 1/4 of the way, drizzle the sauce over them.

Pepita (from Mexican Spanish: pepita de calabaza, “little seed of squash”)

HALLOWeeN PaRTY MiX

• A colorful MIX with lots of options to trick & treat!

Ingredients

•  3 tablespoons butter or margarine
•  2 tablespoons Worcestershire sauce
•  1 teaspoon garlic powder
•  1 1/2 teaspoons seasoned salt
•  6 cups crisp cereal squares (such as Rice Chex®, any flavor)
•  1-2 cups roasted pumpkin seeds(roasted see recipe below for roasting tips)
•  1 cup pretzel sticks
•  1 cup goldfish crackers
•  1 package (10 ounces) M&M’s(Halloween colored)
•  1 package (18-1/2 ounces) Candy Corn

 Directions

• Preheat oven to 250 degrees.
• Place butter in a 9×13-inch baking dish; melt in oven while it preheats.
• Stir Worcestershire sauce, garlic powder, and seasoned salt into melted butter. Gradually stir rice cereal squares, pumpkin seeds, pretzel sticks, and goldfish crackers into butter mixture until evenly coated.
• Bake, stirring every 15 minutes, until crisp & fragrant, about 1 hour.
• Transfer party mix to paper towel-lined plates to cool.
• Once cool, add M&M’s & Candy Corn, mix and enjoy! Or store in airtight containers and serve later.
• Tips & Alternatives:
  • For a different twist – swap out the Garlic & Worchestershire sauce and use 1 package of dry Ranch dressing mix instead.
  • For a nuttier mix – add peanut M&Ms or salted peanuts.

ROASTED PUMPKiN SEEDS

• Quick, easy and tasty!

 Ingredients

•  3 tablespoons butter or margarine, melted
•  1 1/2 cups raw whole pumpkin seeds, cleaned
•  Salt to taste

 Directions

• Preheat oven to 300 degrees.
• Toss pumpkin seeds in a bowl with the melted butter and salt.
• Spread the pumpkin seeds in a single layer on a baking or cookie sheet.
• Bake for about 45 minutes or until golden brown; stir occasionally.
• Transfer roasted seeds to paper towel-lined plates to cool. Cool for 10-15 mins and serve. YUM!
• Tips & Alternatives:
  • Best to use a baking or cooking sheet with a lip around the edges, so you don’t loose any seeds.
  • Use Old Bay Seasoning instead of salt to add a little LOCAL zest or zing!

WHAT’S EVEN BETTER?

There are many healthy benefits to eating pumpkin seeds – fatty acid, Zinc, Phytosterol – SO EAT UP!