Yes, I really am pumpkin crazy. At least it must seem that way since I seem to be fixated this month on various ways to use pumpkin. I wanted to explore ideas other than Pumpkin Spice Latte, Pumpkin Pie and Pumpkin Bread. Not that those aren’t some of my absolute favorites because they are. This little Spicy Peanut, Almond and Pumpkin Seed Snack is just one of my new “experiments.”
Hubby and I both agreed that my first batch needed some “kick,” so I upped the heat with the ground chipotle. If that’s not your idea of fun, use whatever works best for you. The contrasting flavors of sweet and heat along with the variations in texture are what make this a fun snack to have around the house or at your special fall event.
You can get real ambitious and clean and dry your own pumpkin seeds. Me, I’m just not so patient in that regard. I just rely upon my local grocer to keep me supplied in those pumpkin seeds. Again, do whatever floats your boat. (Or carves your pumpkin. Tee Hee.)
To Toast Your Own Pumpkin Seeds:
Just in case you want to toast your own pumpkin seeds: Remove the strings from the seeds. Place in a colander and rinse under cold water. Drain thoroughly and spread onto paper towels to dry completely. You may need to change the paper towels occasionally. Spread the seeds on a greased baking sheet. Bake at 250 degrees for 1 hour. Increase the heat to 400 degrees during the last 5 minutes. Season with salt (or ground chipotle, or cinnamon sugar), if desired.
I’d love to know what taste variations you would make to this pumpkin treat.
- 2 1/2 cups sliced almonds
- 1 1/3 cups roasted peanuts (not honey roasted)
- 1/2 cup raw pumpkin seeds
- 2 Tablespoons sugar
- 2 teaspoons kosher salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1 teaspoon ground chipotle pepper (more if you like it really spicy)
- 1/4 teaspoon garlic powder
- 4 Tablespoons water
- 2 teaspoons dark brown sugar
- 2 Tablespoons unsalted butter
- Preheat oven to 350 degrees.
- Line a rimmed cookie sheet with parchment paper and spread the almonds in a single layer.
- Toast for approximately 4 minutes; rotate the pan.
- Add the peanuts and pumpkin seeds; roast for an additional 4-5 minutes until fragrant and slightly colored
- Allow the nut mixture to cool while preparing the spice and glaze.
- Combine all ingredients and whisk together well; set aside.
- Bring the ingredients to a slow boil over medium-high heat stirring constantly. Add in the nut mixture and cook, stirring constantly, until all of the liquid has evaporated.
- Pour the nut mixture into the spice mixture and stir thoroughly; return to the parchment-lined cookie sheet to cool completely.
- Store in an airtight container; the mixture will remain fresh for 5-6 days.
