Once you’ve made some truly terrifying jack-o’-lanterns, use this recipe to make use of all those delicious, crunchy seeds.
Courtesy of Julie Miguel, dailytiramisu.com, Vaughan, Ont.
Rinse pumpkin seeds and pat dry. Pour seeds into large bowl and stir in cinnamon.
Pour sugar and water into saucepan over medium-high heat; bring to boil. Do not stir. Cook, watching carefully, until liquid is just starting to turn a very light shade of amber and is syrupy. Remove from heat and pour syrup over pumpkin seeds, stirring to coat seeds.
Scrape syrup-coated seeds back into saucepan on stove with heat off. Continue to stir seeds in saucepan. As mixture cools, sugar will begin to crystallize.
Sprinkle salt over seeds and stir just until salt is evenly incorporated and seeds no longer stick together.
Pour seeds onto parchment paper–lined baking sheet lined to cool completely.
Note: Make sure that you use a very small pot so that when stirring the pumpkin seeds you are able to use the edges of the pot to break the clusters apart.