Reviewed: Nov. 17, 2009

Delicious!

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Reviewed: Nov. 14, 2009

Not quite sure what happened, but the 1st measure of sugar solidified into sugar rocks instead of melting. I think it would be better to melt the sugar and THEN add the seeds. The flavors worked really well and my hubby loved them. I liked them and I don't eat pumpkin seeds!

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cthomasgirl

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

Living In: Antelope, California, USA

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Reviewed: Nov. 10, 2009

These were just ok. I was pretty disappointed after such great reviews. My husband loves pumpkin seeds and said these just didn't have enough flavor. I don't think I will try these again.

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missy

Cooking Level: Intermediate

Living In: Gower, Missouri, USA

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Reviewed: Nov. 9, 2009

These were delicious!

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PopsicleToes

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Reviewed: Nov. 8, 2009

This is a GREAT alternative to a savory pumpkin seed recipe. It is the first time our family has made a sweet pumpkin seed, but it won't be the last! These are addictive!

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moondancemama

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Johnston, Iowa, USA

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Reviewed: Nov. 7, 2009

These are the best pumpkin seeds Ive had. They're hard to put down! Just like candy!

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trixie182

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Reviewed: Nov. 4, 2009

When I was looking for pumpkin seed recipes after pumpkin carving, I wanted to make a few different kinds and this ended up being one. The first thing out of my friends mouth when reading the recipe was "this sounds complicated"- but it's not! Even the tradtional pumpkin seed fans who thought this sounded kind of gross really liked it! The only thing i have to say is really watch the sugar so it doesn't burn!

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Tara V.

Cooking Level: Intermediate

Living In: Fleetwood, Pennsylvania, USA

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Reviewed: Nov. 4, 2009

My husband and son liked this, but the rest of my family (self included) did not. Just not into pumpkin seeds, even though I love nuts.

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MDM

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Reviewed: Nov. 4, 2009

Made these as the recipe stated except instead of pumpkin spice I used allspice. 1 hr later the double batch I had made disappeared. My kids want to go get another pumpkin so we can make more! We will definately make these again.

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gacgmc

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Reviewed: Nov. 3, 2009

Delicious. I used individual spices rather than a half teaspoon of mixed spice, and less sugar but a great idea. I have never tried sweet seeds before, but I will definitely do this again. Thanks :)

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Kate Peahater

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Reviewed: Nov. 3, 2009

I'm pretty impatient, so I baked the seeds at 350 for 20 minutes. I used cinnamon instead of pumpkin spice. Very tasty!!

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KIPCHER

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Reviewed: Nov. 2, 2009

these were delicious and easy to make. We could'nt stop eating them.

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Award

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Reviewed: Nov. 2, 2009

These were much better than I even thought they would be! Definitly worth making!!

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Sarah

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Reviewed: Nov. 1, 2009

Quite a bit of effort and we didn't care for them AT ALL.

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Ms.Heinzel

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Reviewed: Nov. 1, 2009

Good recipe for pumpkin seeds. We tossed the seeds with the spices/oil first and then toasted. Took about twice as long as expected to toast up. Also sprinkled kosher salt on the seeds about halfway through toasting.

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SunnyCook

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Nov. 1, 2009

These are so good!!! I doubled the recipe, roasted about 30 minutes longer, and left out about 2 T of sugar. These are addictively good; even my husband who isn't a huge sweets eater thought they were great. I'll definitely make this again!

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Rachel

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Reviewed: Nov. 1, 2009

tasty, quick little Halloween snack! I had some leftover sugar and spice pre-mixted from making an apple dessert, and just used this. When the mix hit the seeds in the hot pan, the house smelled wonderful. We aren't huge fans of pumpkin seeds, but love carving Jack O' Lanterns, and this was our favourite recipe yet!

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CAT2OU

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Nov. 1, 2009

Easy & Yummy!

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Andrea

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Reviewed: Oct. 31, 2009

LOVED IT!! I never used to eat pumpkin seeds, but after this recipe, I couldn't stop eating them. I took Parrot07's suggestion and put them in a skillet with 1 T of oil and 1 T of butter and caramelized the seeds.

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ENGLEBERT0

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Reviewed: Oct. 31, 2009

These are awesome!!! I made the recipe with 4 T sugar instead of 6 and it was plenty sweet. I also added a sprinkle of cayenne pepper, which gave it a nice bite. Definitely a must for the fall season!

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