Undeniably, one of my favourite parts of Halloween are the pumpkin seeds that just so happen to come along with it (the miniature chocolates don’t hurt either, if I’m being honest). While it’s hard to go wrong with roasted, salted pumpkin seeds, this year I opted to kick them up a notch just for fun by splitting them into two batches: salty and sweet. I used this classic recipe for the first batch, but added a tablespoon of good balsamic to mimic the idea of salt & vinegar chips (yum!). This recipe was used for the second batch which called for sugar, nutmeg, cinnamon and the like. While roasted, salted pumpkin seeds remain classic and don’t necessarily require any tampering, both of these alternatives were given immediate thumbs up and were devoured almost instantly.
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