Roasted Pumpkin Seeds

Carrie Zinnecker Snacks basil, butter, garlic powder, Halloween, paprika, Pumpkin, pumpkin seeds, roasted, thyme 0 Comments

If I were a good blogger who thought more than a day in advance I would’ve posted this weeks ago so you’d have time to plan and make these when you carved your pumpkin.  I’m not a good blogger, I’m a foggy headed mommy.  So here’s a post about pumpkin seeds that no one is going to use…

You’ve likely already thrown your seeds or roasted them if you’ve already carved your pumpkin.  But if you’re carving your pumpkin today or tomorrow, then you’re in luck and you’ll have pumpkin seeds to roast!  Or you could go buy another pumpkin, scoop out the goo, carve another jack o lantern and roast some seeds.  And if you live in Houston you might need to replace the pumpkin that’s rotting on your porch anyway thanks to 80 degree temps and high humidity in OCTOBER.  Why do I live here?

These pumpkin seeds are very simple and straightforward.  Wash and dry your seeds (preferably overnight), toss in melted butter and spices, and roast in the oven.  Nothing fancy.  I’ve seen so many variations, from buttermilk ranch to salted caramel.  People are so creative!  I thought about trying something out of the ordinary, but ultimately decided to stick with something simple and something nostalgic.  I remember roasting seeds as a kid, and this is what we’d do, although maybe with just salt a pepper or seasoning salt.  I made my own little mix of spices for these seeds.  You could easily adapt this with the spices you like.  Happy carving, happy snacking and Happy Halloween!

Roasted Pumpkin Seeds

Ingredients

• 1 cup raw pumpkin seeds, washed and dried
• 2 tablespoons melted butter
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1/4 teaspoon dried basil
• 1/4 teaspoon dried thyme

Directions

1. Preheat oven to 375°F
2. In a bowl toss pumpkin seeds with butter and spices to evenly coat.
3. Pour the seeds out onto a rimmed baking sheet (lined wish parchment for easier clean up).
4. Roast for 15-20 minutes, shaking the pan every 5 minutes to make sure the seeds are evenly roasted.  The seeds are done when they just begin to brown, but I like mine a little darker so I often go a minute or 2 more.
5. Cool and store in a sealed container up to a week.