These bourbon bacon pumpkin seeds are the best roasted pumpkin seeds I have ever tasted. They are sweet, salty, smoky and incredibly addictive.
Every year we carve pumpkins, and sometimes I even roast them to make fresh pumpkin puree. That leaves me with bowls of pumpkin seeds that stare back, daring me to toss them. I’ll admit: on occasion I have thrown them away — when the seeds sit too long, the pumpkin pulp can cling or the newspaper used for carving rubs off and they become unappealing. This year I decided not to waste them.
For the best results, scoop the seeds from the pumpkin, rinse them well, and start roasting right away. Now that our kids are older and can carve safely with less hands-on help, I can roast seeds immediately. One batch of these seeds disappeared fast, so we had to carve another pumpkin to make more. I adapted this recipe slightly, including adding the cooked bacon at the end — because who would complain about bacon bits in their pumpkin seeds?
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Bourbon Bacon Pumpkin Seeds
Ingredients
- 1 1/2 cups pumpkin seeds
- 4 slices applewood smoked bacon chopped
- 1/2 cup bourbon
- 1 1/2 tbsp light brown sugar divided
- 1 1/2 tsp salt divided
Start Cooking
Instructions
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Rinse your pumpkin seeds well and set aside.
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In a small saucepan over medium-high heat, cook the bacon until crisp. Remove the bacon with a slotted spoon and drain on a paper towel–lined plate, leaving the bacon grease in the pan.
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Lower the heat to medium-low and add the bourbon, pumpkin seeds, 1 tablespoon of the brown sugar and 1 teaspoon of the salt.
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Simmer, stirring occasionally, until the alcohol has cooked off, about 10–15 minutes.
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Preheat the oven to 275°F (135°C).
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Spread the seeds onto a sheet pan lined with parchment paper.
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Bake the seeds for 60 minutes, stirring once halfway through the cooking time.
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Remove the seeds and sprinkle with the remaining 1/4 teaspoon salt and 1/2 tablespoon brown sugar. Allow to cool, then sprinkle with the cooked bacon and toss to combine. Store in an airtight container once completely cooled for up to 3 days (if they last that long).
Nutrition
I’m linking up with Food Network’s weekly Fall Fest roundup alongside other bloggers who are celebrating Halloween with festive recipes.
