Monday, October 15, 2012

Roasted Pumpkin Seeds - salty, crunchy and oh, so addictive!

It always surprises me how many people have never made pumpkin seeds.  I think it is just wrong to carve open a pumpkin and throw away all those glorious, yummy seeds. We love them so much  I always buy extra pumpkins just so we have more seeds to eat.

Yes, it is a gooey, yucky task, but ohh so worth it!

Here is my recipe for pumpkin seeds.

Supplies:  baking sheet, EVOO, sea salt, wash pumpkin seeds, pre-heat oven to 400.

After collecting all the pumpkin seeds from your jack-o-lantern, rinse them in a colander, trying to get as much of the goo off as possible. Let them drip for a few minutes while you prepare your baking pan.
Place about 2 Tablespoons of EVOO on the pan and spread it around.  Dump the washed seeds on the pan and gently toss in the EVOO.  Generously sprinkle with sea salt.   Place in the middle rack of your oven.  Bake for 20 -30 minutes.  Check on them a couple times.   Stir them around a little and add some more sea salt and continue to bake until they turn a nice golden brown and look dry and crispy.  Store in a Ziploc bag or air tight container.

Yumm!  One of our favorite fall snacks!

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