Spread out on a baking sheet and top with a dash of salt and pepper to taste. Recipe #2: The Original Salt & Pepperįor simple, salty seeds, soak 1 cup of seeds in 1/4 cup of melted butter or margarine for 15 minutes. When finished cooking, sprinkle a little more white sugar to taste. Mix all ingredients together and spread out on a greased cookie sheet. Add 1 tablespoon of cinnamon and 1 tablespoon of white sugar. When finished, let the seeds completely cool before putting them in the glass jars, or serve immediately warm to your guests.įor sticky, sweet seeds, soak 1 cup of seeds in 1/4 cup of melted butter for 30 minutes. Make sure they don’t come out charred by checking on them to see if they’ve lightly browned. Toss the seeds every now and then while cooking to ensure they roast evenly. For crunchier seeds, bake them to 30-45 minutes, checking them every 10 minutes. I don’t like my seeds too crunchy so I only bake mine for 30 minutes. Spray a baking pan with cooking spray and lay the seeds out on a single layer. Doing that really helps the flavor hold to the seed. Soak the seeds in the wet ingredients for 15-30 minutes and then add the dry ingredients afterwards. To roast, the general idea for one recipe is the same for all. Yes, it’s a little slimy, but don’t be afraid to get your hands dirty.īe sure to rinse the seeds very well and pat dry with a paper towel before roasting. Just like carving, cut the hole at the top and scoop the seeds out into a bowl. So, gather the biggest pumpkins you can find. The seeds from one small pumpkin filled roughly three glass bottles purchased from my local craft store. It’ll seem like one pumpkin will yield a lot of servings, but you’ll quickly find that they fill the bottle pretty fast. If using them as favors, it’s best to use a very small bottle or container. So with the pumpkins you decorate with for Halloween, save the seeds for this yummy DIY. Try these three, easy, roasted pumpkin seed recipes that are perfect to give away at any Halloween, or Thanksgiving day party. Food can sometimes be the best gift you can give. Take your seeds out and let them cool.Everyone wants that simple, small party favor you can give your guests during the Fall and holiday seasons.Make sure to check your seeds halfway through to stir them up a bit, so they bake evenly. Place pumpkin seeds into the oven for 30 minutes.Only use half if you are making more than one type of roasted pumpkin seed. Place the seeds onto one half of the baking sheet.The oil will help the Old Bay seasoning stick to seeds. Then, add your teaspoon of Old Bay Seasoning. Add your teaspoon of oil, and mix it into the seeds. Place half of your pumpkin seeds (mine yielded four cups, so two cups) into a small bowl.Using a, half the seeds into two small bowls and let dry for about an hour. Remove all of the pumpkin’s pulp from the seeds to ensure proper roasting. Once you have extracted all of the seeds from your jack-o-lantern, place them in a colander in your sink and run water over them.There you have it a healthy fall snack that the whole family can enjoy! Take your seeds out and let them cool.I prefer my lime & salt pumpkin seed crispy and almost burnt, so I leave them in for a bit longer.
If, after 25 minutes, all of the lime juice has not evaporated, leave them for another 5-10 minutes. Place into the oven for about 30 minutes.I brush the oil on after the lime so that the lime can absorb into the seed and not roll off of the oil. Place one teaspoon of olive oil into a small serving bowl, and with a basting brush, apply oil onto your seeds.Place onto one half of the baking sheet.Then add your generous teaspoon of salt onto the pumpkin seeds. With a lime press, squeeze all of the juice out of the lime and onto your seeds. Parchment paper would also work just fine. Since I cooked both recipes in the same batch, I made a foil divider to avoid dirtying too many dishes. Using a slotted spoon half the seeds into two small bowls and let dry for about an hour.
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