Best, easy recipe for perfectly roasted pumpkin seeds… Oh I do love a good halloween treat!
Not just the stuff the trick-or-treaters bring home. I’m talking about homemade Halloween treats: Mummy Pops, Pumpkin Chip Cookies, and of course I LOVE making a batch of salty, crunchy, golden brown, perfectly Roasted Pumpkin Seeds. Roasting pumpkin seeds is so easy!
For years, I didn’t bother because I thought it seemed like a hassle, and then my neighbour came over with a batch of her own toasty, brown pumpkin seeds for me and my boys to try, and I’ve been making them ever since! They’re delicious! And they’re really no work at all. I mean, you’re scooping all of those seeds out of your pumpkin anyway, right? Why not take a few extra minutes, and start a new tradition with your kids. For us, roasting our pumpkin seeds is as much of a tradition as carving our jack-o-lantern now!
The hooligans and I whipped up a this batch of pumpkin seeds this morning, and they were heavenly. Mmmmm… my mouth’s watering again just thinking about it! Let’s get you started so you can make some of your own!
Roasted Pumpkin Seed Recipe:
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- pumpkin seeds
- olive oil (or butter, vegetable oil, canola oil etc.)
- Sea Salt
How to roast pumpkin seeds:
- In a colander, rinse the seeds under cold running water to remove all pumpkin pulp and stringy bits.
- To dry your pumpkin seeds, you COULD lay them out on a paper towel and pat them dry, but to keep things easy, I just leave them in the colander, and stir them around for a minute or two with a paper towel in my hand. If the paper towel gets too soggy, I swap it for a dry one. Don’t worry if your seeds aren’t completely dry; they’ll be fine.
- Transfer the seeds to a bowl and drizzle with a little olive oil, and give them a stir until they’re all coated. Go easy on the oil. A little goes a long way. I probably used 1 tsp oil for about 2 cups of seeds this morning.
- Now sprinkle them with Sea Salt, stir well, and spread in as single layer on a baking sheet.
- Bake at 350 for 8-10 minutes. Take them out, give them a stir, and pop them back in for another 8-10 minutes.
Oven temperatures vary. In my oven I’m good at the 9 minute mark both times. You’re looking for your seeds to be a beautiful, golden brown, but they can burn quickly if you don’t keep an eye on them. When they’re done, roasted pumpkin seeds are HOT! You’ll hear them sizzling and popping, so be sure to give them a few minutes before eating them. I know. It’s torture. They smell soooo good.
Psst…. anybody out there love a little sweet with their salty? Want to know what I tossed in with my toasted seeds this morning?
Candy Corn. Oh yeah. THAT’s what I’m talking about!
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