Sweet & Spicy Pumpkin Seeds

We had these at Jess's baby shower & they are so so good! My new favorite! I like the combination of spicy and sweet.

(Recipe by Martha Stewart)
1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
Pinch of cayenne pepper, to taste
1 1/2 tablespoons peanut oil

Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
**Pumpkin seeds must be completely dried out in the oven before combining with spices.**

In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool.

These may be stored in an airtight container for up to 1 week. Makes 1 cup.

GORP

Not sure why the name is GORP....but Dee Dee Baker made this every Fall, and since then, it has been a family favorite. We always make it General Conference Weekend.
Super easy to make. Really cute in a mason jar, and then given to families. We sometimes give it to the families that we "Boo". Love you guys!

Candy Corn
M&Ms
peanuts
raisins
Mix together and enoy....yummy!

Toasted Pumpkin Seeds

1/2 C pumpkin seeds, clean and dry

1/2 T butter

1/4 t olive oil

1/4 t celery salt

1/4 t onion

1/8 garlic

1/8 paprika

pinch cayenne

Kosher salt

Preheat oven to 400 degrees. Melt butter and add olive oil to it. Place seeds in a small bowl and toss with butter and seasonings (except kosher salt). Lay in a single layer on a foil-lined baking sheet. (You can, of course, use any seasoning mix you want--be creative!)

Bake for 15-20 minutes or until golden brown. Give one a try and sprinkle on kosher salt if needed.