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!
