Sweet & Salty Pumpkin Seeds and Popcorn

Thanksgiving is all about football. Well, and of course being thankful to be together as a family, but again it's FOOTBALL. And football means lots and lots of snacking. For my entry in the Electrolux FoodBuzz contest I came up with a yummy snack to have during the game but light enough to still be hungry for the coming feast.


For the pumpkin seeds:
1-2 Cups raw pumpkin seeds, rinsed and patted dry. I had enough from one small pumpkin. If you don't have time to hull a pumpkin, feel free to buy raw toasted pumpkin seeds (also called pepitas) at the store.
4 Tablespoons granulated sugar
1/2 Teaspoon Kosher salt
1/2 Teaspoon Pumpkin Pie Spice
1-2 Tablespoons Vegetable Oil, enough to coat a large skillet
If you are toasting the seeds rather than using store bought, preheat your oven to 250 degrees. Spread pumpkin seeds as a single layer onto an ungreased baking sheet. Toast for approximately 45 minutes until seeds are golden and toasted.
In a bowl, combine salt, pumpkin pie spice and 2 Tablespoons of sugar.
In a skillet, heat the oil over medium heat. Then add 2 Tablespoons of sugar and the pumpkin seeds. Stir to combine and cook until sugar is dissolved. Remove from heat and immediately pour into bowl with sugar and spices. Stir until pumpkin seeds are evenly coated with mixture. Set aside while you make the popcorn.

For the popcorn:
Follow the directions on the package of kernels that you buy for 1/2 Cup of kernels. You can use microwave popcorn, but make sure it is unflavored or very lightly buttered. You'll need to adjust the salt for this recipe if you use microwave popcorn.
While the popcorn is still warm from being freshly popped drizzle 2 Tablespoons of melted unsalted butter (you can certainly use more butter if you like), then sprinkle with salt, sugar, and pumpkin pie spice to taste. I used approx 1 Tablespoon sugar, 2 teaspoons kosher salt and 1/2 tsp pumpkin pie spice.

Then combine popcorn and pumpkins seeds in a large bowl and ENJOY! Go Bears!