Monday, October 24, 2016

Roasted Pumpkin Seeds

It is finally that time of year.  Mums and pumpkins are everywhere, and I have been in my kitchen so much cooking and baking up tasty treats!  One of my favorite snacks is roasted pumpkin seeds.  When it's time to carve pumpkins, I get excited not only to decorate our porch with pumpkins but also because I love roasting and eating the seeds.

Last year, I tried a new recipe and we're still using the same one!  I figured it's definitely time to share it, since we're so close to Halloween and practically everyone is buying up pumpkins right now.

Roasted Pumpkin Seeds

1 pumpkin (you will use about 1 cup of pumpkin seeds but can easily double, triple, etc. the recipe)
1 teaspoon pumpkin seed oil (or olive oil)
1 tablespoon honey
Kosher Salt

Preheat oven to 325F.

After removing the seeds from the pumpkin, rinse and pat them dry.  Place them in a bowl.  Add the oil and honey to the bowl and stir until well combined.  I usually use my hands for this part.

Spread the pumpkin seed/oil/honey mixture out on a parchment-lined baking sheet.

Sprinkle with kosher salt.

Roast the pumpkin seeds for about 20-30 minutes.  Try one to see if they're done.  You want them to crunchy, not soft.  You can roast them longer if you need to and check them every 5 minutes.

When they're done, let them cool before you start snacking.

They are a very tasty treat anytime you need a small snack.  Enjoy!

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