Roasting Pumpkin Seeds – the best snack!

Every year this is the best treat after carving your pumpkins and getting the inside guts all over you!  As you are carving your spooky or funny face into your pumpkin, remember to separate the seeds into a bowl apart from the gross guts of your pumpkin.  These are a great and easy snack to have late in the day and can keep for weeks in an air tight container!

Here are the easy steps to follow…

  1. Separate the pumpkin seeds as you carve your pumpkin doing your best to keep the gunk out of the seed bowl. The less guts the better.
  2. Once you’ve finished carving and cleaned up your carving station. Be sure to take a moment to read the blog about keeping your pumpkin from molding. Then come back to how to Roast your seeds.
  3. Preheat your oven to 400 degrees
  4. Dump the seeds into a colander and rinse them trying one last time to separate the pumpkin guts from your seeds.
  5. Take a medium sized pot and fill with about 4 cups of water. Add the seeds and 3 Tablespoons of water. Bring to a boil and boil for 10 minutes.
  6. Remove from heat and drain.
  7. Pat dry with paper towels, this just gets them slightly dry, but not completely. Its ok, they will still bake just fine.
  8. Decide the flavor you want for your seeds. Some great options are as follows: Garlic Salt, Adobo, Ranch, or cinnamon and Sugar. (I prefer two flavors and this year did Ranch and then mixed Garlic Salt with Adobo. They were a hit with my family)
  9. Add the seeds to a large Ziploc baggie and add the flavor of choice. If you choose to do more than one flavor, only add half of the seeds into the baggie and do a second baggie for the second set of seeds. The amount of flavoring you add is up to you, but keep in mind that too much salt can be over powering.
  10. Take a large cookie sheet and cover with aluminum foil completely.
  11. Spread the pumpkin seeds across the foiled cookie sheet. If you are doing more than one flavor, keep your flavors separated on the cookie sheet as well.
  12. Bake on the top rack of the oven for 5 – 20 minutes.
  13. Check the seeds regularly. As the seeds feel dry and crisp, they are done.   Be sure not to let them burn.

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