Tuesday, December 1, 2015

Caramelized Cinnamon Acorn Squash Seeds


Remember in my dill pumpkin seed recipe when I said never throw seeds away, you can always do something with them? Well, I wasn't kidding. If they are big enough to soak and turn into something amazing, wouldn't you want to try? These acorn squash seeds turned out perfect, and are great as a snack or topping on a dessert!


Seeds, soaked overnight in a salt water
1 tsp. olive oil
1 tsp. cinnamon
1 Tbs. brown sugar
1/4 tsp. salt

Preheat the oven to 300 degrees. Line a baking sheet with foil or parchment paper and set aside. Using a straining spoon or mesh strainer, drain the water from the seeds and place on a paper towel or kitchen towel. Pat the seeds dry and transfer to a small bowl. Add in the olive oil, cinnamon, sugar and salt and toss to coat the seeds. Spread out in a single layer on the prepared baking sheet and bake for about 23-25 minutes, checking to make sure the brown sugar doesn't burn towards the end or over brown. Let cool slightly and break into pieces. They almost have the consistency of a brittle.

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