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Pumpkin seed recipe
- Rachel Kuda
- Oct 8, 2016
- 2 min read
Even though I live in Arizona, there is no escaping the feeling of fall. I have been missing it since I got home from Colorado where fall is in full effect. Being surrounded by halloween decorations and yummy fall scented candles has been making me crave all the fall traditions (apple picking, leaves changing, etc). One of my favorite fall recipes besides pumpkin pie (yummm) is pumpkin seeds! This is one of the easiest recipes I found while searching so I decided to share it with y'all! Enjoy!
Ingredients:
Seeds from 2 large pumpkins
½ teaspoon Lawry's Seasoned Salt
½ tablespoon olive oil
Dash of salt
How To:
Preheat oven to 350 degrees F.
Clean out pumpkins and remove seeds. Wash and clean your seeds from your pumpkin, making sure you remove any unwanted rinds.
Soak the clean seeds in a bowl full of water for ½ hour on kitchen counter. Drain the seeds.
Fill a pot with water and a dash of salt bringing the water to a boil. (enough water so that it will cover the seeds). Place seeds into the boiling water and boil gently for about 10 minutes. This helps cook the insides of your pumpkin seeds so when you go to roast them you will get perfect crunch insuring the insides are cooked.
Turn off the heat and drain the seeds and place back into your empty bowl. Toss seeds with olive oil. Lay out seeds in thin layer onto a cookie sheet. Sprinkle with Lawry's Seasoned Salt. Place in oven and move and turn the seeds over about every 10 minutes, making sure they are not burning.
Seeds are done after about 40 minutes or when they become firmer and are no longer soft. You do not want dark spots on your seeds, you want them to be a darker yellow. Season with additional salt if desired (also melting carmel and drizzling over seeds are really good!). Remove from oven and allow to cool. Place into a clean mason jar.
There are many ways to flavor the seeds so feel free to try new things and get creative! I would love to hear some of y'all's recipes!
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