HOW TO ROAST PUMPKIN SEEDS

HOW TO ROAST PUMPKIN SEEDS

When you carve your Jack-O-Lantern or roast a fresh pumpkin, save those pumpkin seeds! I will show you how to roast pumpkin seeds and turn them into a delicious crunchy snack. You can use them as a salad topping, sprinkle them in soup for a crunchy texture, or pop them straight into your mouth for a quick nibble.

INGREDIENTS

• 1 to 2 large pumpkins (or 2 cups of pumpkin seeds)

FOR SAVORY ROASTED PUMPKIN SEEDS

• 2 tablespoons olive oil or melted butter
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• 1/4 teaspoon black pepper

FOR SWEET ROASTED PUMPKIN SEEDS

• 2 tablespoons olive oil or melted butter
• 2 tablespoons maple syrup
• 1 tablespoon brown sugar
• 2 teaspoons cinnamon

INSTRUCTIONS

1. Pre-heat the oven to 300°F and spray a baking sheet with non-stick spray or line it with parchment paper.

CLEAN THE PUMPKIN SEEDS:

1. Cut the top off a pumpkin and use a large spoon to scrape the seeds out. (Stringy, slimy pulp will cling to the seeds.)
2. Pull the seeds away from the larger chunks of pulp and place the seeds in a colander.
3. Run cold water over the seeds while you stir the seeds around in the colander to get off the rest of the slimy pumpkin pulp. 
4. Spread the seeds onto a kitchen towel and rub them in the kitchen towel to remove any remaining pulp that clings to the seeds. 
5. Place the pumpkin seeds in a medium bowl and add all the ingredients for either the savory or sweet pumpkin seeds then toss to coat all the seeds. 
6. Spread the seeds out on the baking sheet and bake for 40 to 50 minutes. Stir the seeds every 20 minutes so they roast evenly. (see notes)
7. When the seeds get crunchy and golden brown remove them from the oven and let them cool. 

SOURCE ARTICLE> https://savorthebest.com/how-to-roast-pumpkin-seeds/