October 23, 2013

Honey Roasted Pepitas and Sunflower Seeds


Today is my son's 12th birthday.  I feel like someone should pinch me because I have no idea just how we got to this point...I mean a minute ago, he was still in my belly...warm, safe and content.  So content that he was 2 weeks late - he just wanted to stay snuggled inside of me forever I think.

Once we met face to face - I fell faster, harder and deeper in love than I knew was possible.  So much so that when he was 5 he gave me a note saying that HE was going to marry ME!  I consider THAT a legally binding contract, lol! Yup that's right girls - back it up...he's allll mine, lol!

I love this kid to pieces, he is gentle, he is kind, he is analytical and when he's funny...he's really, really funny!
Connor had a rough time when he was younger and was in and out of the hospital and as a result has he been saying since he was 2 that he is going to be a doctor....that's it.  No back-up plan, he never tossed out being a trash-man, race car driver or Luke Skywalker.  He has not deviated a millimeter...he knows what he wants to cure, what days of the week he wants to work, what his office will be like and more.  As a matter of fact, today he is skipping school and we are hitting Philadelphia's Physician's Museum...The Mutter Museum a place he has been wanting to go. Then, I am taking him for one heck of an amazing steak for lunch.  It's going to be a memorable birthday :)

Last night we snuggled and my husband and I told him his birth story as his sister listened in, a ritual he always looks forward to.

He is turning 12...12!!  Is this the year he will morph into a different boy the way I hear some parents tell it? Will he still snuggle, still hug, still give me a kiss?  I want to hold on to him this way forever, but I thought that at 8, at 5 at 3.  And you know what, every year it was ok.  I love who my son was yesterday, I love who he is today and I can not wait to see who he will become.  Happy Birthday baby!

I made this snack this past weekend and it was good on its own - however what I did with the leftovers the next day is what got Connor so excited that he begged me to make it again for his birthday-sleepover-hangout with his buddies this coming weekend.  And I will :)

Come back tomorrow if you want to see what else you can do with this - but like I said, I was digging this on its own! 

Honey Roasted Pepita & Sunflower Seeds

1/2 cup pepita's (the inside of the pumpkin seed)
1/2 cup sunflower seeds (the inside seed)
2 TBS sugar
1/2 -1 tsp Kosher salt
2 TBS honey
1 TBS corn syrup
1 tsp olive oil

Preheat your oven to 325 degrees.  Place your seeds on a baking sheet, spread them out and roast them for 5-7 minutes in the oven.  Checking on them and shaking them about halfway through.  Be careful they don't burn.  You want them to take on a golden hue.  It is almost like the puff up a tiny bit and become more crunchy.  Test one to see what I mean.  remove from the oven, pour them from the baking sheet into a bowl, line the baking sheet with a piece of parchment paper then return the seeds to the parchment paper lined baking sheet.  Set aside.  Combine the remaining ingredients in a small pot, bring to a boil.  Stirring it for another 3-4 minutes. Drizzle the mixture over the seeds, tossing them about to coat.  Sprinkle a couple pinches of sugar over top (and a pinch or two of salt if you want it salty) and allow it to cool completely.
Break it apart and enjoy!

Colleen's Notes:  As you can see I added in some dried cranberries after it was made and cooled, which is the way I like to eat it.  Feel free to toss this with some of your favorite dried fruits or favorite nuts.

Use this recipe to make a fun and delicious Fall Chex Mix too! 


  1. I bet the dried cranberries give it the perfect mix of textures!

  2. I didn't know that's what a pepita was!! Yummy yummy. Happy birthday to Connor! It's amazing that he's so confident with what he wants to do, I wish him luck.

  3. Love it, will try! My son looked at it and he said he wants some!

  4. This sounds so delicious, Col. I think I would enjoy it with apricots too.