Roasted Pumpkin Seeds
Heat oven to 350 degrees. Place three cups fresh pumpkin seeds, 4 cups water and 2 teaspoons salt in a large saucepan and bring to a boil for 15 minutes. Drain seeds. Blot dry and toss with 1 tablespoon olive oil, 1/4 teaspoon paprika and 1 teaspoon salt. Spread the seeds in a single layer on a non-stick baking pan; roast until lightly golden and crisp – about thirty minutes. Makes three cups. Store in the freezer if keeping longer than two days.
The kid’s size Galas are great for these.
Line a large baking sheet with foil and coat with cooking spray. Insert 6-inch white dowels into the stem ends of the 8 (eight) apples.
Combine 1 cup sugar, I/3 cup light corn syrup, 1/3 cup water and 1/3 cup cinnamon Red Hots or other cinnamon decorator candies in a small heavy saucepan over medium heat. Cook until sugar dissolves, stirring occasionally. Cook, without stirring, until a candy thermometer registers 300 degrees ( about eight minutes ) . Remove from heat.
Working with one apple at a time, holding apple by its dowel, dip in the syrup, tilting pan to cover apple. Turn apple quickly to coat evenly with syrup; let excess syrup drip back into pan. Place apple, dowel side up, on prepared pan to harden ( about 5 minutes ).