Several years ago on a cool fall afternoon, after carving several pumpkins, I felt inspired to do something tasty with all the seeds. I called some friends to come on over, opened several bottles of wine, and we all got busy creating this simple pumpkin seed recipe. That said, it’s really easy and fun. Truth be told, I hope you get the same motivation some friends or neighbor over and enjoy this yummy recipe together.
They can carve, you can cook – it’s a party!
Preheat oven to 225 degrees.
Rinse seeds in a colander, eliminating as much pulp as possible.
Lay seeds out on paper towel and blot dry.
Spread seeds out in a single layer on an olive-oiled cookie sheet.
Sprinkle sea salt lightly over seeds.
Bake for 30 minutes.
Use a spatula to flip seeds, continue baking for another 30 min.
Turn up heat to 300 degrees for 5 minutes at end of cooking to lightly brown.
Add salt, if needed, to taste.
This slow heat process dries out the seeds giving them a great crisp consistency.
Great variations to this recipe:
Use walnut, pumpkin, garlic, or any flavored oil for added flavor.
Sprinkle with red Hawaiian sea salt for flavor and color.
Sprinkle with Cajun seasoning after baking for a little spice, or pick your own favorite.
And there you have it.