I’ve never really had the motivation to decorate or get dressed up for Halloween. I think the last time I dressed up was when I was ten. I don’t even remember what I was but I know whenever I got home I had try and sneak to my room and hide what I wanted to keep. Otherwise I was bombarded with everyone dumping out my pillow case and taking what they wanted. Anyway, this year I decided to make a pumpkins pie from scratch and I figured I could do something fun with the seeds. This recipe was one of my epiphanies the same day that I made my White Pumpkin Pie! I pretty much just went through my pantry and fridge and somehow my liquor cabinet and came up with the yummiest pumpkin seed recipe!
Honey Whiskey and Bacon Pumpkin Seeds
¼ cup honey whiskey
Half package of bacon chopped (hint: it’s easier to cut and chop bacon when it’s partially frozen)!
½ cup of brown sugar
½ cup of water
Boil your pumpkin seeds in water for about five mins. This helps loosen the stringy pumpkin from them. Spread them on a pan and set aside to dry. In a small pot, add the water and sugar and let simmer for about 8-10 mins. Add the whiskey and let simmer another 5 mins. Turn heat off and let the syrup sit until cool. In another pan add the chopped bacon and cook until crispy. Once the syrup is cooled use a spoon to drizzle over the seeds until they are covered but not drowning. If there is too much on the seeds the syrup won’t harden and you will just have sticky gooey mess. Sprinkle the bacon on and put in the oven at 350 degrees for about 30 mins. Let cool fully before you transfer them. Enjoy!