Guest Attempt: Matt's Special Seeds

If you're like me, All Hallows' Eve means one thing. Yep, you guessed it. SEEDS! When I was a kid, my Dad was in charge of the pumpkin seeds, and every year, the days following Halloween would be marked by us kids flooding our bodies with handfuls of these addictive, salty snacks. I tweaked the recipe (added more salt) and now, according to Amelia, they've become: Matt's Special Seeds.

Making Matt's Special Seeds is so easy a toddler can do it! First, you must harvest the seeds of one or more pumpkin-gourds. You can do this during a solo pumpkin-carving session, or you can show up to pumpkin-carving parties hosted by your friends with a one-gallon ziploc bag, waiting in the wings for the right moment to sweep in: "Lemme get those seeds?"

Once you have procured the seeds, you are on the home stretch. To close the deal, you'll need to wash the seeds and let them soak for an hour or two in a soy sauce bath. The amount of soy sauce depends on the number of seeds you're working with but, like everything in life, be generous. Oh, and PLEASE preheat your oven to 325.

Spread the seeds in a single layer on a foil-lined baking sheet. (You are almost done.)

Bake for 45 minutes to an hour—until dry and crispy. Pull out, sprinkle with coarse kosher salt and let cool.

Eat the seeds!

Every once in a while you get a loner seed...