Roasted Pumpkin Seeds

It’s fall y’all! And that means pumpkin everything! In our house, after the traditional carving of the pumpkins is done, I like to roast the seeds for snacking! (The pumpkins used where from our little trip to the Holland Farms Pumpkin Patch in a previous post.) Pumpkin seeds are great for you and you can try a variety of seasonings on them. I tried two different versions, one a little sweet and one a little salty. (Please excuse my poor photography skills, I snapped the pictures after the fact.)

IMG_0898Roasted Pumpkin Seeds:

This first step needs to be done before any other seasonings are attempted. The seeds are very wet and need to be dried out before adding the flavoring.

Remove all the pulp from the seeds. Rinse and drain. Pat dry with a paper towel.

Preheat the oven to 350 degrees. Line a baking pan with wax paper and lightly spray with non-stick butter. In a single layer, add the pumpkin seeds. Roast for an hour. Transfer to a bowl.

  Honey Roasted Pumpkin Seeds:

1 cup of seeds

1 tbsp. butter, melted

1/2 cup of honey

1 tbsp. molasses

Season Salt

Directions:

Preheat oven to 400 degrees. Mix butter, honey, molasses, and salt in a large mixing bowl until combined. Add seeds, mixing until all seeds are coated. Place on a foil lined baking sheet. Bake for about 15 minutes, turning after about 7 minutes, or until browned. Seeds will harden as they sit, so don’t worry if they still seem sticky.

  The Everything Seeds:

2 cups of pumpkin seeds

1 Tbsp of butter, melted

1 Tbsp of olive oil

1/4 tsp of garlic powder

1/4 tsp onion powder

1/4 tsp cracked pepper

1/4 tsp. salt

Directions:

Preheat oven to 400 degrees. In a large mixing bowl, mix butter and oil together until well combined. Mix in pumpkin seeds. Add seasonings. In a single layer, on a foil lined baking sheet, bake for 20 minutes, stirring after 10 minutes.

Store seeds in airtight containers. Enjoy!

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