Roasted Pumpkin Seeds

Pumpkins are one of the most versatile vegetables– this recipe shows you how to roast and flavor your own pumpkin seeds; nothing goes to waste!

 How to Roast Pumpkin Seeds

What you’ll need:

–       Raw pumpkin seeds (separated the seeds from the pumpkin flesh)
–       Sieve or strainer
–       Baking Sheet
–       Ingredients as below

Step 1: Put raw pumpkin seeds in a strainer or sieve and wash them well. Let them strain the water for 10 minutes.

 

Step 2: Spread them on a baking sheet and dry them in a warm oven (120-150’F) for 10 minutes. Remove from the oven.

Step 3: Preheat oven to 275’F. Spread the seeds evenly over a cookie sheet and lightly baste the seeds with seasoning as below. Once seasoned, bake for about 30-50 min in the preheated oven, stirring every 5 minutes, until crisp, dry and golden brown.

 

Salted Pumpkin Seeds:
2 cups dry pumpkin seeds, 2 tablespoons melted butter, 2 teaspoons salt

Salt and Vinegar Pumpkin Seeds:
2 cups dry pumpkin seeds, 2 tablespoons melted butter, 1 teaspoon vinegar, 1 teaspoon salt

Cinnasweet Pumpkin Seeds:
2 cups dry pumpkin seeds, 1 tablespoons melted butter, 1 tablespoon brown sugar, ½ teaspoon ground cinnamon, ¼ teaspoon salt, 1 tablespoon white sugar.

Pepper and Lime Pumpkin Seeds:
2 cups dry pumpkin seeds, 2 tablespoons melted butter, 2 teaspoons lime juice, 1 teaspoon pepper, 1 teaspoon salt (I sprinkled extra cayenne at the end—I LOVE spicy)

Extra Spicy Pumpkin Seeds:
2 cups dry pumpkin seeds, 2 tablespoons melted butter, 1 teaspoon Tabasco sauce, 1 teaspoon cayenne pepper, 1/2 teaspoon salt and 1/2 teaspoon pepper

 

 

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