Chai-Spiced Pumpkin Seeds {Pedantic Foodie}

Dear October, you're kind of the best. 

I want to bottle up every precious moment of this month, weave them into a blanket, and wrap myself up in it forever.  

Chai-Spiced Pumpkin Seeds {Pedantic Foodie}

I've been drinking cider and downing mugs of pumpkin hot chocolate.  I've gotten lost in a cornfield and I'm burning all the autumn-scented candles I can get my hands on.  I've been living in an October paradise and though parts of my life are still unhinged and stressful, I can happily ignore them because this month - this organically exquisite month, is probably the best part of the entire year.  The laundry can just chill.  There are apples to pick and boots to be worn.  Let's savor these moments.  

Chai-Spiced Pumpkin Seeds {Pedantic Foodie}

My Sunday afternoon spontaneously turned into a pumpkin carving party.  October parties require no adornments.  The orange canopy of foliage is the only decoration you need.  Just heat some cider on the stove and lay out all those newspapers you have wisely been saving and crank up that bluegrass Pandora station you made last year.  

Chai-Spiced Pumpkin Seeds {Pedantic Foodie}

A chicken might come by to critique your carving skills.  They are audacious little birds.  This one decided to dip her head into a guest's water glass.  So rude.  

One of the best parts about pumpkin carving is the leftover seeds.  Yes, of course we are saving those.  Any guest who tries to throw them away is taken off the invite list for next year's impromptu party.  Only kidding.  Sort of. 

Chai-Spiced Pumpkin Seeds {Pedantic Foodie}

We are only a few steps away from a wonderfully addicting snack. 

Chai-Spiced Pumpkin Seeds {Pedantic Foodie}

Though you could roast the seeds right away, it is best to let them dry for several hours ahead of time.  

Chai-Spiced Pumpkin Seeds {Pedantic Foodie}

Though I typically go the salty route, this year I wanted to try to make my pumpkin seeds taste like chai, because: 1) I would make everything taste like chai if I could; and 2) covering things in spicy sugar is never a mistake. 

Chai-Spiced Pumpkin Seeds {Pedantic Foodie}

I par-roasted my pumpkin seeds with a bit of coconut oil and then tossed them in a sweet and spicy chai-esque mixture before returning them to the oven.  

After a few minutes your oven will be releasing the most wonderful sweet and spicy aromas.  

Chai-Spiced Pumpkin Seeds {Pedantic Foodie}

These seeds are great for snacking, or can be used as a topping for morning yogurt or oatmeal.  We have eleven days left of this flawless month and I want to spend them doing as many beautifully cliche Fall things as I can.

Sincerely, 

  Pedantic Foodie


Chai-Spiced Pumpkin Seeds

  • 1 cup fresh, raw pumpkin seeds 
  • 3 tablespoons coconut oil 
  • 3 tablespoons granulated sugar 
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves 
  • 1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees. 

Dry your pumpkin seeds in between several layers of paper towels for 1-3 hours, until thoroughly dry.  The seeds should feel somewhat papery.  You may have to change out the paper towels several times if they become too wet. 

When the seeds have dried, toss them in coconut oil and lay them out onto a baking sheet lined with parchment.  Bake for 10-15 minutes, or until deep golden around the edges.  

While the seeds are baking, whisk together sugar and spices in a medium bowl. 

Remove the seeds from the oven and transfer to the bowl of spices.  Toss to coat.   

Return the seeds to the baking sheet and bake for an additional 5-10 minutes, until the seeds are fragrant and deep amber in color. 

Allow to cool thoroughly and store in an airtight container.  Enjoy!

Autumn Caramel Corn

Hi there.

I made you something.  Essentially, I dumped your pantry into caramel and called it a snack.  

I have given a lot of thought to snacks as of late, firstly, because I love snacks, and secondly, because I am about to go on a trip.  Traveling makes me hungry and if the airport does not sell those ridiculously good organic cheetos then I am going to need a back up plan. 

Autumn Caramel Corn {Pedantic Foodie}

Well, hey there caramel popcorn.  I’m just gonna dump about 2 pounds of you in my purse and that should be enough to last me for at least an hour.

Autumn Caramel Corn {Pedantic Foodie}

In my mind, caramel corn is inherently autumnal, but I wanted to give it just a little more of that Fall flavor.

Enter pecans, nutmeg, tiny dried blueberries, and pretzel crisps, because I put pretzels in whatever I can. 

Autumn Caramel Corn {Pedantic Foodie}

Do you dip pretzels in your ice cream?  Yes?  Let’s be friends.  You bring the ice cream, I’ll bring the pretzels.

Autumn Caramel Corn {Pedantic Foodie}

I’m imagining that I’ll be sitting next to Alton Brown on the flight, and I’ll share some of my popcorn with him and, of course, he will love it and then I will faint and wake up with his autograph tattooed on my arm.  Hmm…  It gets so weird so quickly.

Then I think, in reality, I’ll probably sit next to someone with a popcorn allergy and I won’t be able to open my plane snack and then I’ll pass out from hunger and wake up to find that my flight buddy stole my phone.  Paranoid?  Maybe.

Autumn Caramel Corn {Pedantic Foodie}

I have no control when it comes to caramel corn.  Like seriously, NO control.  My sister and I can and will eat an entire batch of this stuff in about 1.42 hours.

Autumn Caramel Corn {Pedantic Foodie}

I have to go pack.  Of course, by “pack” I mean that I have to go find someone willing to sit on my suitcase while I attempt to zip it.  I’ll just bribe them with popcorn. 

Love you, bye!

Sincerely, 

  Pedantic Foodie


Autumn Caramel Corn

  • 2/3 cup popping corn
  • 3 tablespoons olive oil 
  • 1/2 teaspoon salt 
  • 1 cup light brown sugar
  • 1/2 cup corn syrup 
  • 1/2 cup unsalted butter 
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract 
  • 1/2 teaspoon freshly grated nutmeg 
  • 2 cups pretzel crisps, crushed 
  • 3/4 cup dried blueberries 
  • 1 cup raw pecans, roughly chopped 

Preheat oven to 250 degrees.

Cover the bottom of a heavy pot with olive oil and place over medium high heat.  When the oil begins to shimmer add popping corn and cover with lid.  When you no longer hear the corn popping, remove from heat.  Transfer the popped corn to a large roasting pan and place in oven while you prepare the caramel. 

In a small saucepan combine butter, corn syrup, brown sugar and salt.  Place the pan over medium high heat and stir until butter has melted.  Bring the mixture to a boil and boil for five minutes without stirring.  Remove from heat and quickly stir in baking soda, vanilla extract, and nutmeg.  Pour the caramel over the popcorn and toss until all the corn is coated evenly.  Stir in pretzels, blueberries, and pecans.  Return the pan to oven and bake for 45 minutes, toss every 10 minutes to ensure even coating.

Spread the popcorn out unto a baking sheet lined with parchment and allow to cool for 10-15 minutes before serving.  Serve immediately or store in an airtight container.  Enjoy!