How To Roast and Toast Your Pumpkin Seeds – YUM

 

I eat pumpkin seeds all year-long and usually end up having to buy them during the “off-season. But right now, when the pumpkins are everywhere to be found, I like to make my own tasty treat. It is very easy and so worth it!

 

roasted pumpkin seeds at Halloweenistic

Ingredients

  • 3 cups pumpkin seeds (boiled & dried)
  • 1 1/2  TBsp butter
  • 1 TBsp olive oil
  • 1 tsp salt

 

Directions

  • Boil the pumpkin seeds in salted water for 30 minutes – this really helps to clean the seeds from the pumpkin “guts” and adds a saltier taste to the finished seeds  **see below
  • Spread the seeds out on a cookie sheet to dry overnight
  • Once completely dried, in a large bowl mix the seeds with the melted butter, olive oil and salt – let sit for at least 30 minutes
  • Preheat the oven to 325 degrees (F)
  • Spread the coated seeds back onto the cookie sheet and bake for 30-35 minutes (stirring about 1/2 way through) until lightly browned – keep an eye on them as they can overcook

 

I like to experiment and mix things up a lot, so I’ve varied this in several ways. Each has been a tasty treat. – You can sprinkle sugar on the seeds when they’re fresh out of the oven; add a little cinnamon, nutmeg, etc. Substituting garlic salt or sea salt for the regular salt is a tasty change as well. I’m actually going to try a new one in the next week or so – using my Pumpkin Pie Spice! Wasabi and ginger are next on the list. There’s really no limit to what you can try.

 

** if you don’t want to deal with pumpkin guts, you can actually order the raw  jumbo seeds HERE in bulk.

Pumpkin Seeds

 

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