Toasted Pumpkin Seeds are a Favorite Fall treat in our house
This is the method I use every year to toast our pumpkin seeds that come from the carnage of carving our Jack o lanterns. If you have ever carved 5 pumpkins at one time you would completely understand the carnage comment. We seriously had a mound of pumpkin innards over a foot tall. These seeds rarely make it into November. (even with hiding them.) I make different flavors but they all start out the same.Toasted Pumpkin Seeds
Ingredients
- Clean pumpkin seeds (no pumpkin innards just seeds)
- Vegetable Oil or Olive Oil (any cooking oil works)
- Choice of seasoning (my family prefers cinnamon and sugar)
Directions
- Pre-heat oven to 400°
- Toss seeds in oil to even coat. (It prevents them from drying out too much and will help the flavor coating stick better.)
- Cook for 10 minutes and remove from oven. Checking to make sure they are not browning. You only want them to start turning golden brown.
- In a bowl place your seasoning. Toss your seeds in the bowl to evenly coat in seasoning.
- Place seeds back into the oven for 5-8 more minutes. Watching closely so they do not over brown.
Seasoning
Cinnamon and sugar ~ 1 cup sugar and 1TB cinnamon
Spicy~ Toss seeds in your favorite hot sauce
Salty ~ Crack sea salt on the seeds before baking the second time. Sea salt tastes better to me than table salt on seeds, but you can use table salt.
I still have another batch of seeds to make. Any suggestions on a flavor to try?
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