Spicy Pumpkin Seeds & Spiked Apple Cider

Growing up, we always carved our jack-o-lanterns the day before Halloween, and lit them up, just once, to see how they looked. This year, I added something new, something we never did as kids but I always wanted to...I roasted my pumpkin seeds!! And then I experimented with Hot Spiked Apple Cider to toast the season!  Oh by the way, you can also substitute pumpkin seeds for any type of squash seeds you might have on hand...butternut squash seeds work as a great garnish to this yummy soup...  Trick or treat!!!

Spicy Pumpkin Seeds:

1 cup raw green pumpkin seeds 

1 teaspoon chili powder 

1/8 to 1/4 teaspoon cayenne pepper 

1/2 teaspoon coarse salt

2 teaspoons fresh lime juice 

Preheat the oven to 350 degrees. In a medium bowl, combine all ingredients and toss to coat. Spread on a rimmed baking sheet and bake until puffed and browned, about 10 minutes.

Spiked Hot Apple Cider:

1 quart water

3 orange spice tea bags

1/2 cup brown sugar

2 cups apple cider

1 1/2 cups rum

8 cinnamon sticks

Boil water. Remove from heat and steep tea bags for 5 minutes, covered. Remove tea bags, and stir in sugar, cider, rum, and two cinnamon sticks. Heat to steaming, but do not boil. Serve in mugs, garnishing with a cinnamon "swizzle" stick.