Roasted Pumpkin Seeds

Introduce

Chef :

StephieCanCook

Roasted Pumpkin Seeds

Have enjoyed this recipe since I was a kid. Can't remember a Halloween that my mom didn't make them! This is one of my recipes that I've never really measured the quantities for because my mom never measured so could never tell me herself. What's listed is based on eyeball guesstimate while adding. Lol. If you want them bolder or lighter in flavor adjust seasoning accordingly, but I would leave the butter at the same ratio.

Ingredient

Cooking instructions

* Step 1

When scooping out your pumpkins for carving reserve the seeds in a large bowl making sure there is as little "other guts" (pulp/fibers) from inside the pumpkins as possible in the seeds, a little left behind is ok just no large globs. Do not rinse the seeds. Being wet with the gooey residue will help the butter and seasoning stick and also add additional flavor.

* Step 2

When you're done carving roast your seeds! Preheat oven to 300°F. Lightly coat a baking sheet with nonstick spray.

* Step 3

Add all other ingredients in the bowl of seeds to personal taste, using the quantities listed as guidelines. Stir to thoroughly coat seeds. NOTE: I usually end up with 2 - 3 cups of seeds out of what we carve.

* Step 4

Spread pumpkin seeds out in an even layer on prepared baking sheet, place in preheated oven for 40 minutes or until coating is dry and darkened slightly, stirring every 10 minutes. NOTE: I usually taste one at 40 minutes to gage texture (let it cool first!). If there's a decent crunch they're ready. If not, go for 10 minutes more.