One of our traditions is cooking pumpkin seeds when we're done carving pumpkins. It gets you into the spirit of Halloween and gives you an excuse to get even messier!
Roast Pumpkin Seeds
| Author: Tom Taylore | Posted: 09/08/10 | ||
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Introduction (Summary)
One of our traditions is cooking pumpkin seeds when we're done carving pumpkins. It gets you into the spirit of Halloween and gives you an excuse to get even messier!
Necessary Things:
- The inside of a pumpkin
- Cookie sheet
- Aluminum foil
- 2 TB Olive Oil
- Salt
- Optional: Garlic Salt, Curry Powder, Maple Syrup, Cinnamon.
Step 1:
Separate the seeds from the orange goop as much as possible and put into a separate bowl.
Step 2:
Pre-heat the oven to 300 degrees.
Step 3:
Get a cookie sheet and lay out a piece of tin foil. Put the seeds on the foil and pat with a towel to get off the extra moisture.
Step 4:
Pour about two tablespoons of olive oil on the seeds and sprinkle on a light layer of salt.
Step 5:
Put the pumpkin seeds in the oven and let them cook for about 15-20 minutes, or until golden brown on top.
Step 6:
Carefully pull out the cookie sheet and use a spatula to flip over the pumpkins seeds.
Step 7:
Lightly salt the pumpkin seeds and put back into the oven. Continue cooking for another 15-20 minutes, or until golden brown.
Step 8:
Take cookie sheet out of the oven and allow ten minutes to cool.
Tips and Tricks:
- For an extra special "zing" try adding Garlic Salt when lightly salting them... I've also tried Curry Powder, maple syrup or cinnamon. Any of these can replace the salt in step 4 and will add another great element to the taste!
