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I found a recipe from Gourmet for polenta topped with roasted pumpkin and arugula and candied pumpkin seeds. I decided that the polenta portion of it just didn't seem necessary so I served it as a salad. It was a delightful dish and we enjoyed it very much, but the real star of the recipe was the pumpkin seed topping.
I realized that they were good when I kept finding my husband loitering around the kitchen. Turns out he was casually walking by the counter to pop another couple of seeds into his mouth. It occurred to me that this addictive topping could be made separately and given as a hostess gift, or as part of a food basket. If you are having a party just put a bowl of these out. I guarantee they'll be gone quickly.
Candied Pumpkin Seeds
1 tablespoon unsalted butter
1 tablespoon sugar
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/2 cup raw green (hulled) pumpkin seeds (pepitas)
1. Melt butter in a heavy saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne, and 1/4 teaspoon salt, then cook, without stirring, until caramelized.
2. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.
From the October 2001 issue of Gourmet
Difficulty level: Easy
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