Pumpkin week: Roasted pumpkin seeds

When I was reading about baking my pie pumpkins, I read over and over about not throwing out the seeds. I took the hint. This recipe below is adapted from this recipe on allrecipes.com. D had also made roasted pumpkin seeds and I loved the cayenne pepper she used in hers, so I had to add some of that kick to these. I also found the baking time the original recipe called for was way too long – my seeds were a tad burnt (but still tasty!). So, starting at 40 minutes, check the seeds for browning. When seeds are about halfway brown, they are about done. All the way brown is burnt. The baking time is the longest part. Well, other than cleaning the seeds. To clean the seeds, immerse them in water and rub between your fingers to loosen the pulp and pumpkin goo. When they are clean, put into a clean bowl.

So, other than cleaning and baking, these really are an easy treat! Tasty and fun! Share them with your friends and loved ones – they’ll be impressed. 🙂 Have fun!

A bit over-roasted, but oh-so-delicious!

What you need:
3 cups pumpkin seeds
1/2 cup butter, melted
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 tablespoon seasoned salt

What to do:

  1. Preheat the oven to 300 degrees F (150 degrees C).
  2. In a medium bowl, mix together the pumpkin seeds, butter, garlic powder, salt and seasoned salt until the pumpkin seeds are evenly coated. Spread in an even layer on a cookie sheet.
  3. Bake for 40 minutes (bake for longer or shorter depending on how your seeds look), stirring every 10 to 15 minutes until toasted. Cool completely on the baking sheet, then transfer to a serving dish.
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