The week of Halloween is here. The trees tell us first. Changing colors and hues. Carpets of fallen leaves cover the ground in gold, scarlet, acra violet, alizarine crimson. Silhouettes of black licorice branches pierce clusters of golden orange, copper, raw sienna, against translucent patinas of blue, slate gray, platinum skies.
Carving faces to scare, cheer, different every year. Costumes, parties, pies, Trick or Treat …
Goblins, ghosts, candy apples, and good things to eat.
And Pumpkin seeds…
Roasted Sugar ‘n Spice Pumpkin Seeds
1 cup fresh pumpkin seeds from pumpkins, rinse and drain
2 tablespoons vegetable oil
2 tablespoons granulated sugar
1 teaspoon kosher salt
¼ teaspoon cinnamon
Heat oven to 300˚F.
Spread seeds on rimmed baking sheet and bake about 30 minutes.
Increase oven temperature to 350˚F.
In small bowl mix sugar, salt and cinnamon.
In a large bowl toss the seeds with the oil, and sugar, salt, and cinnamon.
Place on baking sheet, roast until browned and crisp, 10 minutes.