Store-bought pumpkin seeds don’t even compare to freshly roasted ones made right in your own home! This year I think I made ours too good…they barely lasted a weekend, most didn’t even make it out of the pan and into a serving bowl before they were devoured! I know Halloween is over, but you may have some un-carved pumpkins sitting on your front porch still full of seeds… Those seeds are calling your name…
- 1 1/2 cups pumpkin seeds
- 2 teaspoons olive oil
Plus any or all of the following:
- garlic powder
- chili powder
- roasted cumin
Preheat the oven to 300 degrees F.
First, rinse the seeds under water washing away any pumpkin guts.
Pour the seeds out on a towel and gently pat them dry. (They don’t have to be perfectly dry.)
In a small bowl, toss the seeds with the olive oil and salt. Add your spices and toss some more to thoroughly coat the seeds. Make them to suit your preferences…if you like really spicy snacks, add more cayenne. Paprika is one of my favorite spices…kinda sweet, kinda smoky and a little spicy.
For little or no mess, line a baking pan with tinfoil. Spread the seeds out in a single layer.
Bake for about 45 minutes, stirring every 15 minutes, until golden brown.
Delish!!! (This handful of seeds was all that was left by the time I got my camera out to take a picture! They are just too good!) Enjoy!!!