Roasted pumpkin seeds are a favorite for Halloween snacking at our house. We roast them fresh while carving the jackolanterns. Some like to spit out the shells favoring just the nut meat inside. While others eat the shells and the nut meat together. Whatever your pleasure, then roasted pumpkin seeds are ghoulishly good.
INGREDIENTS:
- Seeds from 1-2 pumpkins
- 2-5 T. olive oil
- 1-2 t. ground French sea salt
INSTRUCTIONS
1. Rinse pumpkin seeds in a colander under cold water and pick out the pulp and strings. (This is easiest right after you have carved the pumpkin.)
2. Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat.
3. Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes and salting the other side, adding more oil if necessary to avoid sticking and/or burning.
4. Let cool and store in an air-tight container.
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NEW VERSION HOMEMADE CINNAMON SUGAR PUMPKIN SEEDS
1. LET THE SEEDS DRY COMPLETELY!
The key to making excellent Homemade Cinnamon Sugar Pumpkin Seeds is letting them completely dry before roasting! To do this, remove the seeds from the pumpkins and rinse thoroughly. Make sure there are no stringy orange guts left!
Let the seeds drain, and line a large baking sheet with paper towels. Spread the seeds on the baking sheet in one, even layer and let sit for 24 hours. At the 12 hour mark, change the damp paper towels for dry ones and stir every now and then!
2. ADD THE INGREDIENTS
Coat evenly. Once the seeds are completely dry, you are ready to make these roasted pumpkin seeds! Simply melt the coconut oil or butter in a microwave safe dish. Mix in vanilla and stir in the pumpkin seeds, making sure the seeds are evenly coated with the mixture!
Thoroughly mix the dry ingredients together, then toss them into the bowl of coated pumpkin seeds, once again making sure they are evenly coated!
3. DO NOT OVER BAKE!
A little helpful tip, be very careful not to over-bake these Cinnamon Sugar Pumpkin Seeds! When they start to brown ever-so-slightly they are done.
TEST FOR DONENESS
by taking out 3 or 4 seeds and letting them come to room temperature. If the roasted pumpkin seeds become nice and crispy then your seeds are done baking! If they remain soft, toss them back on the pan and bake a touch longer!https://bdcd7b5733a5a98e4da3dc1aa4de9d12.safeframe.googlesyndication.com/safeframe/1-0-37/html/container.html
HELPFUL TIP (HOW TO RE-CRISP ROASTED PUMPKIN SEEDS)
If your seeds become soft after a day or two…simply reheat them at 250 in the oven for 5-10 minutes! When you remove them and they cool completely they will perfectly crisp up like they were freshly made that day!
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