Recipe for Easy, Yummy, Worth it Roasted Pumpkin Seeds
So when you carve a pumpkin, you want a simple way to get those pumpkin seeds roasted with no hassle, right? For years I tried lots of different techniques and always got a “meh” result that ended with the seeds going right into the trash after a few enthusiastic well-intentioned taste tests from me and my friends.
Sound familiar? I’ll keep it simple and just ask you to trust me on this one. I figured it out. You need clean dry seeds, a single layer of them on a cookie sheet lined with parchment, a drizzle of oil and sprinkle of salt, and a toss with some fragrant ground spices. Really, it takes all of 40 minutes plus a little good technique and spices. Here we go:
- Separate seeds from the “gunk” attached. You’ll want to throw them into a colander and get them ready to rinse.
- While you carve your pumpkin, get the seeds rinsed and then spread onto a cookie sheet lined with parchment. Set the oven to low and get the seeds dry.
- After about 10 minutes or longer, depending on your carving schedule, pull the seeds out of the oven. Set the oven to three hundred degrees.
- Drizzle olive or avocado oil lightly over the seeds, and sprinkle with salt.
- Place the seeds back into the oven and set timer for 15 minutes.
- Remove from oven, stir/toss to coat them and return them to the oven for an additional 15 minutes.
- In a separate bowl, add 1/2 teaspoon each smoked paprika and ground cumin.
- Once seeds are removed from oven, add them to the bowl and give them a good thorough shake.
- Allow seeds to cool through, and store in an airtight container for up to two weeks.
If your family doesn’t love them, try different combos of flavors. Add a pinch of brown sugar, a little garlic powder, or maybe try curry powder in place of cumin and paprika. Experiment with small batches, and make notes about what you like! This is such a fun and easy thing to try out during the fun of Halloween celebrations.
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