Kathryn says: For Halloween, we carved some wicked pumpkins! (Mom and I made one with UF on it.)
We cooked our first batch of seeds with salt – the traditional style.
For our second batch, I felt like satisfying my sweet tooth and experimenting a bit. I sprinkled brown sugar, cinnamon, pumpkin pie spice and a couple drops of almond extract on the seeds. Then, I baked them in the oven at about 400 degrees for a few hours, until they were crispy. Yum!