Tis the season for everything pumpkin, and this includes seeds. Can't waste those, right? I've only roasted seeds one time before, when the kids brought home a recipe from school. They didn't like how the seeds turned out, so we didn't use that recipe again. This time, I used a recipe I found on the Internet and modified to our taste. It made some very addicting roasted seeds!Roasted Pumpkin Seeds
1/2 cup butter, melted
Seeds from about 3 pumpkins (3 to 4 cups), cleaned in very warm water
1 to 2 tablespoons garlic salt
2 to 3 teaspoons cayenne pepper
Preheat oven to 325 degrees. Clean seeds and place in large bowl. Add butter and spices. Stir very well. Line a 15 x 10 cookie sheet with aluminum foil. Spread seeds out on pan. Place in oven and bake for approx. 20 minutes or until very dry and slightly browned. Cool and store in large plastic bag.
"Seeds of faith are always within us; sometimes it takes a crisis to nourish and encourage their growth."
-Susan Taylor
2 comments:
That's funny! I just mentioned pumpkin seeds in my blog! But only very loose directions on how to roast them. We had made them before and hated them. The trick this time was using enough olive oil and I see you have 1/2 butter which means your recipe must be scrumptious! I may have to get some more pumpkins just for the seeds! We just used sea salt, but will definitely try the garlic and cayenne next time. MMMMMM.
Oh, sea salt sounds wonderful! I'll have to try that next time. I think it also helped to keep them in the oven longer than the recipe called for. This made them very dry and dark roasted.
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