Cloudy With A Chance of Delicious.
You ever had one of those days?
Maybe you put your underwear on inside out. Maybe you just couldn't wait for the dryer to be done and you had to rush out of the house wearing a half damp sweater. Maybe it rained all day and the humidity made your hair interminably frizzy. Maybe you stepped in a puddle and ruined your new suede shoes. Maybe you thought your favourite show was on at 9 but really it was on at 8 and you missed it. Then maybe at the end of it all, when you just want to curl up in bed and sleep away the bad, you realize you left the sheets in the washer.
There there. Tomorrow will be different.
Maybe tomorrow you'll make these deliciously easy, fantastically tasty Sugar and Spice Toasted Pumpkin Seeds. Maybe the world will suddenly be a different place. Maybe the house will smell like pie. Maybe the rain will clear and your shoes will dry. Maybe you'll catch a repeat of that episode you missed. Maybe you'll have something to idly munch on between your clean sheets and your favourite book. Life is good again.
I say maybe because I'm not going to presume to tell you what you should or shouldn't do. It's your life. It's up to you of course. If you want frizzy hair, damp clothes and puddle shoes then far be it from me to tell you otherwise. On the other hand, if you like rainbows, pie smells and snacks in bed, then yes, yes you should make these. And quickly. Before it's too late!
Sugar And Spice Toasted Pumpkin Seeds
Source: My imagination.
2 cup raw pumpkin seeds, rinsed and dried 1/4 cup butter, melted 1/4 cup granulated sugar 1 tsp pumpkin pie spice Printer-Friendly Version
Preheat the oven to 300 degrees and position a rack in the center. Line a baking sheet with parchment paper and set it aside.
Toss the pumpkin seeds in the melted butter, sugar and pumpkin pie spice until they're coated thoroughly. Spread them out in an even layer and toast them for about 45 minutes turning them a few times in the process. You'll know they're done when they're golden brown and crunchy. Enjoy!