This Thanksgiving we want you to think outside the box! That is why we want you to SAVE your pumpkin seeds this fall and use them to your benefit! How many people have ever thought of working pumpkin seeds? Well, we haven’t either! Here are four ways to uniquely use pumpkin seeds this fall:
1) Pumpkin Seed Brittle
- 1/4 cup (1/2 stick) unsalted butter, plus more for baking sheet
- 1/2 cup packed light-brown sugar
- 1/4 cup honey
- 1 cup fresh pumpkin seeds, rinsed well, dried, and toasted
- Butter an 11-by-17-inch rimmed baking sheet; set aside.
- Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto prepared baking sheet. Let cool completely. Break into pieces.
2) Pumpkin Seed Necklace
- Cookie sheet
- Scoop out a pumpkin and place the seeds and pulp in a bowl of water. The seeds will quickly separate from the fibers and float to the top.
- Remove seeds and rinse them, then place them, in a single layer, on a paper towel or cookie sheet.
- Let dry at room temperature 6 to 8 hours. Do not let seeds dry too long before stringing them, as they will become brittle and hard to work with. Thread a sewing needle with silk beading cord, and pierce seeds, stringing them in the patterns shown at top (tie knots in between for spaces) or your own. Knot cord.
3) Pumpkin Seed Trail Mix
- 1 cup raw pumpkin seeds
- 1 tablespoon extra-virgin olive oil
- Coarse salt
- 1/2 cup large unsweetened coconut flakes
- 1/2 cup whole almonds (toasted)
- 1/2 cup dried cranberries
- 1/4 cup candied ginger (cut into 1/4-inch pieces)
- Preheat oven to 375 degrees. Combine pumpkin seeds and olive oil on a rimmed baking sheet. Season with coarse salt. Toss to combine. Spread in a single layer. Toast, stirring halfway through, until golden, about 8 minutes
- Place toasted pumpkin seeds, coconut flakes, almonds, dried cranberries, and candied ginger in a bowl. Mix to combine. Divide among jars, containers, or bags.
4) Pumpkin Seed Lollipops
- 2 cups sugar
- 2/3 cup light corn syrup
- Assorted candies and seeds, such as red and black licorice whips, candy corn, and pumpkin seeds
- Line three baking sheets with nonstick baking mats or parchment paper. Prepare an ice-water bath; set aside.
- Bring sugar, corn syrup, and 1/4 cup water to a boil in a small saucepan, stirring until sugar is dissolved. Don’t stir, but occasionally wash down sides of pan with a pastry brush dipped in cold water to prevent crystals from forming; boil until mixture turns golden and registers 300 degrees to 310 degrees (hard-crack stage) on a candy thermometer, 5 to 7 minutes.
- Immediately set pan into ice-water bath to stop the cooking (syrup will steam vigorously); let sit about 20 seconds. Swirl pan 2 minutes more to cool.
- Working quickly, pour syrup onto baking sheets, forming circles (3 to 31/2 inches in diameter) and spacing pours about 4 inches apart.
- Press in lollipop sticks.
- With your fingertip or a wooden skewer, lightly press candies and seeds into syrup. Let stand until completely hardened and cooled.
Try these unique ideas and let us know what you think! We hope you make great use out of all these great ideas!
* Please see full website for exact recipes: http://www.marthastewart.com