Monday Pumpkin Patch Pumpkins can be a bit intimidating. You don't really see them for most of the year and then suddenly Halloween comes around and they pop up here there and everywhere. They're cheap as chips and abundant at the mo. Sadly very few people know how to treat a pumpkin right. They end up pulling out the guts, slicing up their flesh and leaving them out on the porch to rot. It's a sad tale. This year I'm going to show you how to get more out of your pumpkin. This recipe will give you a beautiful jack-o-lantern, Salted Caramel Dragon Scales, and enough pumpkin soup to feed an army of brain hungry zombies. For the Salted Caramel Dragon Scales you'll need: The seeds from one pumpkin 3tbsp light brown sugar 50g/2oz butter Sprinkle of sea salt Scoop out the seeds from your pumpkin Now you'll need to separate the gunk from the seeds. Fill a large bowl with water and pop it all in. The goop should sink to the bottom and leave the seeds on top. Use your fingers to separate them and place the seeds to one side. Get a pan really nice and hot before adding your seeds. Toast them, stirring now and then until they start to turn a golden brown. Take one out and try it, if it's crunchy instead of soft, they're done. Add your butter. Add your sugar and keep stirring until it turns to a carmel. Sprinkle your rock