Chocolate-Covered Pumpkin Seeds

Geoff LOVED our great pumpkin seed experiment last year.  Lucky for Geoff, this season's pumpkin carving party with the neighbors yielded a mammoth quantity of seeds.  I knew I was in trouble when Geoff returned from the commissary armed with seasonings for experimenting.

This year we added Parmesan and basil, mesquite, BBQ**, and chocolate-covered with craisins to the list.  Geoff's favorite was BBQ, and he was surprised by how much he enjoyed the chocolate; he could have done without the craisins, but I think they add a tasty twist.

Rinse seeds in a colander.

In a pot large enough to accommodate the pumpkin seeds with room to spare, add water & salt. Bring to a boil, then simmer for ten minutes. This will help to remove the remaining pumpkin.

Spread out in a single layer on towels to dry overnight.

In a bowl cover lightly with olive oil*, the amount will depend on the quantity of seeds. A little goes a long way!

Bake in a single layer on a baking sheet @ 350° for anywhere from 20-45 minutes. The time will depend on the quantity of seeds on the pan and the amount of moisture still in the seeds. Stir often, especially as the roasting process is nearing the end. Your pumpkin seeds are roasted to perfection when they are just turning golden brown, and clink like little plastic chips on the pan as you stir them.

Melt chocolate almond bark according to the directions on the package.  The amount you use will depend on the number of pumpkin seeds you plan to coat; I used 4 oz.  Once chocolate is melted, mix in seeds until well-coated.  Spread onto waxed paper.  Sprinkle craisins randomly over seeds.  Melt a small amount of vanilla almond bark and drizzle over top.  Refrigerate.


*Alternatives to olive oil: melted butter, butter flavored Pam, vegetable or canola oils, or whipped egg whites.

**The mesquite and BBQ were made with seasonings Geoff picked up from the spice section of the supermarket.

To see other ideas, and the original Roasted Pumpkin Seeds Recipe: www.feedingthelovelies.blogspot.com/2009/10/roasted-pumpkin-seeds