Recipes Snacks Rosemary-Brown Sugar Pumpkin Seeds Be the first to rate & review! Use your leftover Halloween pumpkin seeds to make the perfect afternoon snack. Rosemary and sweet brown sugar are a great combination to make holiday-inspired roasted pumpkin seeds. Slideshow: Cooking with Rosemary By Todd Porter and Diane Cu Todd Porter and Diane Cu F&W Digital Food Awards Winners Website White on Rice Couple Profile Todd Porter and Diane Cu don't just post recipes; they blog about the parties they throw in their Los Angeles garden. They invite readers to join them, not just figuratively but literally. "So many of our friendships started with a hello on Twitter," Cu says. Like the blog, their book, Bountiful, features recipes inspired by their garden and their backgrounds: He grew up on a ranch in Oregon; she was born in Vietnam. "What's funny is, Todd is almost more Asian than me. He cooks with chopsticks and studied Japanese," Cu says. Food & Wine's Editorial Guidelines Published on February 23, 2014 Print Rate It Share Share Tweet Pin Email Total Time: 45 mins Yield: 1 cup Ingredients Seeds from 1 medium (10-pound) pumpkin (about 1 cup) 1 tablespoon vegetable oil 2 teaspoons brown sugar 2 teaspoons minced fresh rosemary 1/2 teaspoon kosher or sea salt, or to taste Directions Preheat the oven to 400°. Line a baking pan with parchment paper. Bring a pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain. Pat the pumpkin seeds dry on paper towels. In a bowl, toss the pumpkin seeds with the vegetable oil, brown sugar, and rosemary. Season with salt to taste. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve. Sarah Crowder Rate it Print