Roasted Pumpkin Seeds
Roasted Pumpkin Seeds

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, roasted pumpkin seeds. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Roasted Pumpkin Seeds is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Roasted Pumpkin Seeds is something which I’ve loved my whole life. They are fine and they look fantastic.

Don't throw away the pumpkin seeds from your pumpkin! Roast them for a delicious healthy Halloween snack. › Roasted Pumpkin Seeds. "Spooky" Cinnamon Sugar Flour Tortilla Crisps. How to Make Roasted Pumpkin Seeds.

To begin with this particular recipe, we must first prepare a few components. You can have roasted pumpkin seeds using 6 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Roasted Pumpkin Seeds:
  1. Take pumpkin seeds (whatever comes out of the pumpkins you empty)
  2. Make ready unsalted butter - melted (about 1 tbs per cup of seeds)
  3. Make ready worcestershire sauce (about 2 tsp per cup of seeds)
  4. Get garlic powder (about 1/2 tsp per cup of seeds)
  5. Get onion powder (about 1/4 tsp per cup of seeds)
  6. Take seasoned salt - such as Lawry's (just a pinch per cup of seeds)

The first time I ever looked into how to roast pumpkin seeds I was in mid scoop of carving a pumpkin. If you roast pumpkin seeds, what are some of your favorite flavors to use? One year ago: Cook's Illustrated Perfect Chocolate Chip Cookies Two years ago: Beer and Brown Sugar Kielbasa and. Carve that jack-o-lantern and get yourself a tasty snack along the way when you make your own roasted pumpkin seeds.

Steps to make Roasted Pumpkin Seeds:
  1. When scooping out your pumpkins for carving reserve the seeds in a large bowl making sure there is as little "other guts" (pulp/fibers) from inside the pumpkins as possible in the seeds, a little left behind is ok just no large globs. Do not rinse the seeds. Being wet with the gooey residue will help the butter and seasoning stick and also add additional flavor.
  2. When you're done carving roast your seeds! Preheat oven to 300°F. Lightly coat a baking sheet with nonstick spray.
  3. Add all other ingredients in the bowl of seeds to personal taste, using the quantities listed as guidelines. Stir to thoroughly coat seeds. NOTE: I usually end up with 2 - 3 cups of seeds out of what we carve.
  4. Spread pumpkin seeds out in an even layer on prepared baking sheet, place in preheated oven for 40 minutes or until coating is dry and darkened slightly, stirring every 10 minutes. NOTE: I usually taste one at 40 minutes to gage texture (let it cool first!). If there's a decent crunch they're ready. If not, go for 10 minutes more.
  5. Let cool on baking sheet (they crisp up more as they cool). When completely cool store in an air tight container. Enjoy munching till they're gone!

Next time you carve pumpkins or cook fresh pumpkins don't throw out the pumpkin seeds. Sweet Pumpkin Seeds: Omit or reduce the salt and roast the seeds on parchment-lined baking sheet. Let cool, then toss with brown sugar or a little maple syrup. Not too much, just enough to lightly coat. Pumpkin seeds are not only easy to prepare (roasted with salt and melted butter, but the variations are completely endless), they're loaded with nutrition and high protein.

So that’s going to wrap it up with this special food roasted pumpkin seeds recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!