Behind the Scenes with Chef Marc Collins

Pumpkin-Pie-Spiced-Pumpkin-Seeds This week, when you're carving up your jack-o-lantern, don't let those pumpkin seeds go to waste. Chef Marc Collins is sharing his twist on the classic Halloween recipe. When we asked Chef Collins why he chose to share this recipe, he smiled warmly and said, "Because, they remind me of fall. Everyone likes pumpkin!". Chef Collins enjoys making this version of the traditional fall snack because it has more flavor than most pumpkin seed recipes.


Makes 2 cups

4 tablespoons melted butter 1/2 teaspoon ground allspice 3 tablespoons light brown sugar 1 1/2 teaspoons ground cinnamon 2 cups pumpkin seeds

Pinch of ground nutmeg, ground cloves and salt. To prepare pumpkin seeds, scoop them out of the pumpkin into a colander. Rinse under cold running water, lifting with your fingers to pull out strings, until seeds are clean. Drain and blot dry on paper towels. Transfer seeds to a large bowl and toss with melted butter, brown sugar, spices and salt. Stir well to coat. Spread seeds on a baking sheet in a single layer. Bake at 350 degrees for 12-15 minutes, until crisp and golden, stirring occasionally and watching to make sure they don't burn. Let cool and store in an airtight container until ready to serve.

  With the holidays coming up, you're probably planning on logging a few extra hours in the kitchen. Below are a few tips from Chef Collins with suggestions should you find yourself without a key ingredient. Substitutions Allspice - 1/2 teaspoon of cinnamon, 1/4 teaspoon of ground clove, 1/4 teaspoon of nutmeg. Buttermilk - 1 Tablespoon of lemon juice or vinegar plus enough milk to equal one cup. Corn Syrup - 1 1/4 cups of white sugar and 1/3 cup of water. Mix in a pot over medium heat until thickened.   Have you tried Chef Collins' new fall menu? Join us at Circa 1886 to satisfy your craving for the classic flavors of the season. Call to reserve a seat at 843-853-7828. See the full menu here.

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