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Friday, October 31, 2014

Perfectly Roasted Pumpkin Seeds

There are so many things I love about fall: changing leaves, Apple Crisp, anything pumpkin, chili, and roasted pumpkin seeds.

My kids always get so excited to carve pumpkins and I hate to see all those yummy, nutrition packed treats go to waste. These little seeds are packed with amino acids, magnesium, protein, zinc, iron, and fiber, so eat up and enjoy those health benefits.

Perfectly Roasted Pumpkin Seeds


Pumpkin seeds
Sea Salt
Olive Oil
Seasonings of your choice, Seasoning salt, garlic, Chili Powder, Salt, Pepper....


Set oven to 350 degrees

After you have removed your seeds from the pumpkin, rinse under warm water to remove any bits of the pumpkin that are remaining.  

Place seeds in a medium sized pot and add water. You will need about 2 cups of water per 1/2 cup of seeds. Add 2 teaspoons of salt for every 2 cups of water. Be sure and use a good sea salt such as Celtic Sea Salt. Bring to a boil and let simmer for 10 minutes.  Set the timer when the water starts to boil.   

Remove from heat and drain.  Place seeds on paper towels and pat dry.  It's okay if they aren't completely dry.  

Spread seeds in a single layer on a baking sheet and coat lightly with 1 tbs of Olive Oil. Sprinkle with your favorite seasoning.  The amount of oil and seasoning will depend on how many seeds you have. Just make sure they are lightly covered.  
Alternative method of putting oil on seeds: place seeds, oil and seasoning in a gallon size ziplock bag and and shake until seeds are covered.

Bake for around 20 minutes in 350 degree oven.  They will brown fast so make sure to check often and take seeds out when they reach your desired brownness. 



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