Monday, October 31, 2011

Roasted pumpkin seeds

Here is what to do with the pumpkin seeds after you carved your pumpkins... You roast them. It is so easy...

Ingredients:

1 1/3 cups pumpkin seeds, cleaned and rinsed
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon crushed red pepper
1/2 teaspoon black pepper

Directions:

Preheat the oven to 350 degrees F.
Spray a baking sheet with nonstick cooking spray.
Combine the pumpkin seeds with the garlic powder, salt, crushed red pepper, and black pepper on prepared baking sheet and toss to combine.
Bake for about 15 minutes, or until seeds are crispy and light golden brown.
Remove from the oven and stir with a spatula or wooden spoon to release any seeds that have stuck to the baking sheet, and cool completely before serving.

Roasted seeds will keep in an airtight storage container for up to 1 week.

2 comments:

  1. We do this every year as well! Love baked pumpkin seeds!

    ReplyDelete
  2. This is my first time making them and I love them!!! I can believe I composted the seeds before... I am sending the kiddos to school with a baggie of them. They love them!

    ReplyDelete

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