Three Simple Ingredients Equal One Tasty Treat
You can buy roasted pumpkin seeds, or Pepitas, but they are just as easy to make at home if you are going to be carving your Halloween pumpkins. I made this batch with a combination of Spaghetti Squash and Butternut Squash seeds! Some recipes call for boiling the seeds before you roast them. I just give them a good wash in hot water to get the slimy stuff off and then toss them with olive oil and sea salt. They take a little bit longer to roast this way but the end result is the same. You could also enjoy these easy treats anytime of year by substituting your favorite nuts, like pistachio or almonds. Combine those salty, crunchy seeds with quality white chocolate and cinnamon and you’ve got one decadent treat. The trick is not eating them all in one sitting!
Suggested Wine Pairings
This spicy and rich bark begs for an equally rich dessert wine that will compliment and accentuate the nutty flavors of the roasted pumpkin seeds. My favorite combinations are Tawny Port, with its soft, but rich caramel flavor, and Sauternes, which is liquid gold in its own right and just melts in your mouth along with the bark introducing nuances of sweet honeysuckle. Some other great pairings include Ice Wine, Orange Muscat, Brachetto d’Acqui, Sherry and Madeira.