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Sweet & Spicy Pumpkin Seeds Recipe - This easy recipe for how to cook pumpkin seeds is an awesome fall pumpkin snack recipe that kids and adults will both love!
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0:00
- Hey guys, Jamie Deen, I'm back in the kitchen.
0:02
And today we're working with one of my favorite seeds,
0:05
pumpkin seeds, so healthy and natural and clean
0:09
and good for you.
0:11
So, this recipe is a little bit of my brother
0:13
and you'll figure out the rest, a little bit of my mother.
0:18
What in the world could you do to make
0:20
a natural pumpkin seed taste any better than it is?
0:23
- [Theresa] Just let them know that was supposed
0:24
to be four cups
0:25
and you've eaten a cup, at least.
0:28
- There's almost four cups of pumpkin seeds.
0:29
So you take this natural, beautiful, healthy seed,
0:32
four cups.
0:36
- [Theresa] Roasted and salted.
0:38
- And then you dump it into half a stick of butter
0:42
with a cup and a half of brown sugar.
0:45
That's the part where Mom comes in.
0:48
So we're using four cups of pumpkin seed.
0:50
I've got one half stick of melted butter in here.
0:54
Theresa, how about a little light on the subject.
0:57
- [Theresa] Perfect.
0:58
A cup and a half of brown sugar.
1:02
My butter was melted, so, I'm going to work this brown sugar
1:04
down into here.
1:06
Now, you're thinking to yourself,
1:09
what in the world are you doing with
1:10
all that brown sugar and butter on those pumpkin seeds?
1:15
And I'm going to be honest with y'all.
1:17
I have no idea.
1:19
I have not cooked this.
1:20
I have not eaten this.
1:22
I'm discovering this along with y'all,
1:25
but I trust my mother and I trust her recipes
1:30
and I trust Mother Nature.
1:31
So, I know the pumpkin seeds are good.
1:34
- [Theresa] It's pumpkin season.
1:35
- It is.
1:36
It's fall.
1:37
Well, who cares about pumpkins, when there's football.
1:39
- [Theresa] Jamie, we care about pumpkin seeds right now,
1:42
- This is a...
1:43
I know that people care about pumpkin spice flavoring
1:47
on everything under the sun.
1:49
That's all I ever hear about.
1:51
So, I'm going to let this heat up a little bit.
1:53
I really want to marry this brown sugar and butter,
1:55
and you know, that's caramel, basically.
1:58
This is almost a caramelized pumpkin seed.
2:01
That's why I know it's going to be good.
2:04
I'm going to turn this a little bit and this isn't the most
2:06
interesting television.
2:06
So, I'm going to let this cook down for just a few minutes,
2:08
and when you get back,
2:09
I'll show you what to do with the rest.
2:10
Super tough recipe, today.
2:12
It'll give you time to get pen and paper ready.
2:15
Hey y'all, a lot has happened while you were gone.
2:18
I forgot to put the chili powder in here.
2:21
So, I put two teaspoons of chili powder in here
2:27
and I doubled up the butter.
2:29
You know, it's funny.
2:30
It's not my recipe.
2:31
I've never cooked it before.
2:32
I've never eaten it before.
2:34
And it takes me five minutes,
2:35
and I look at it and say this recipe ain't right.
2:38
So, I got four cups of sunflower seeds,
2:40
two teaspoons of chili powder and two and a half cups...
2:45
- [Theresa] No, one and a half cups.
2:47
- [Jamie] One and a half or two and a half?
2:47
- [Theresa] One and a half cups of sugar.
2:49
- [Jamie] One and a half cup, that's right.
2:51
One and a half cups of brown sugar.
2:53
And rather than half a stick of butter,
2:55
because this is so fun and interesting to discover
3:00
what in the world I'm trying to do.
3:02
I do not want a grainy, dry brown sugar through my nuts.
3:08
So, I added another half a stick of butter.
3:11
- [Theresa] Your mother would be proud.
3:13
- [Jamie] Yep, she would.
3:14
And I'm cooking this down.
3:16
And so, this is what the recipe calls for.
3:18
So, this is what I'm going to do.
3:20
I am y'all today.
3:22
I got a brand new recipe.
3:23
I don't have any history or experience with it.
3:26
I'm going to trust the recipe to a point, you know,
3:29
the other half a stick of butter thing.
3:31
And now we're going to take this off of our eye,
3:34
turn this off.
3:36
- [Theresa] This is like your mom making recipes
3:38
that people send it.
3:40
- Let me tell y'all what I've been doing.
3:43
I've been trying to cook this as hot as I could.
3:46
And I had this knob upside down.
3:49
So, what I thought was on high, was actually on three.
3:54
So, I've been slow cooking this thing for so long.
3:58
I wasn't even able to figure out how to use the range.
4:03
It's not my house, not my recipe, but as you can see,
4:05
now we're cooking with fire.
4:07
So maybe now I'll be a little bit more happy.
4:10
I'm going to put some heat on this for a few minutes.
4:13
The next step is to spread it out on a cookie sheet.
4:16
So, when y'all come back,
4:17
we'll all find out together.
4:19
Is it true or trash?
4:22
See you in a minute.
4:23
So I said, "Man, this is a crappy recipe".
4:28
I said, man, "This is a crappy stove".
4:32
And now, I say, "Man, that's a crappy cook".
4:35
(laughing)
4:38
It's amazing how much better cooking with heat
4:41
actually works as opposed to cooking
4:43
when it's cold, and y'all know what happened?
4:47
I think I have too much butter in here,
4:49
Look, I wasn't patient, and so I have to...
4:52
So, listen, this is, oh, this is amazing.
4:55
Okay. This is amazing.
4:57
Keep it all in. Okay.
4:58
This is real. This is real.
4:59
This is what happens.
5:01
Man, I messed this up.
5:03
- [Theresa] You don't know that.
5:04
- We will see.
5:06
- [Theresa] I think it's still going to be good.
5:07
- This is the part that I completely understand.
5:11
Spread it to cool.
5:13
Okay, Theresa and I were sitting here sweating over this
5:15
and she said, "You know what it needs?"
5:16
"What do you think?"
5:18
"A little bit more butter?"
5:18
I was like yeah, let's double the butter for no reason
5:21
other than it ain't working.
5:22
- [Theresa] Why you would ever listen to me is crazy.
5:25
- So, this is what we have, y'all.
5:28
- [Theresa] Look at all that butter and caramel.
5:30
I'm sorry.
5:31
- It's still going to be good.
5:32
- Forget everything I've said and done for the last four
5:35
or five or six minutes, or however long this is.
5:39
Let's reset. Okay.
5:40
Go to the store and find yourself four cups of delicious
5:44
pumpkin seeds,
5:45
- [Theresa] Roasted and salted.
5:46
- Roasted and salted.
5:47
- [Person In Background] Hi,
5:48
- [Jamie] Hello.
5:49
And so, then you get yourself a half a stick of butter
5:53
and you melt your butter down.
5:55
Then you put your sunflower seeds down into
5:57
your butter, making sure that all of them are coated
5:59
with that butter.
6:01
And then, you put one and a half cups of brown sugar
6:04
into the pot.
6:07
To that, you also add two teaspoons of chili powder
6:12
and then, using heat, you cook it for about five minutes.
6:17
Look at that.
6:18
Just glop of just, just...
6:20
- [Theresa] I'm sorry.
6:21
That looks fabulous.
6:22
It's going to be delicious.
6:24
- [Theresa] And we were worried.
6:25
And it's always the ones you worry about,
6:27
that turn out to be the best.
6:29
So my guess, and we'll find out together,
6:31
is that this is going to cool into a type of bark.
6:36
Now, there is no such thing as too much butter,
6:39
but I did not incorporate all the butter in that pot.
6:43
I poured off some.
6:44
And then I had some leftover.
6:46
Do not use a stick of butter.
6:48
One half a stick of butter.
6:50
This is amazing.
6:51
And you know what makes me so happy,
6:53
is that we're going to use it,
6:54
because you know what?
6:55
Sometimes in life and in your kitchen,
6:56
not everything is perfect.
6:58
Keep a good attitude.
6:59
And it might be the best thing that you have all day.
7:02
If you didn't figure it out,
7:04
Kinzey will put the recipe on there.
7:05
I appreciate it.
7:06
Love y'all. Thanks.
7:07
I'll see you around the kitchen.
7:11
By the way, this recipe is delicious.
7:15
Turned out perfect.
7:17
Just like you.
7:18
(Jamie laughing)
7:21
- [Theresa] And we questioned your mom.
7:24
- [Jamie] Hmm, that's really good.
7:29
See y'all.
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