Roasted Pumpkin Seeds – 6 Ways
 
Prep time
Cook time
Total time
 
Roasting pumpkin seeds is an easy snack to make, especially if you’re already carving up pumpkins.
Author:
Recipe type: snacks
Serves: ½ cup
Ingredients
  • ½ c pumpkin seeds
  • 1 t oil
  • Cinnamon Sugar:
  • 1 T brown sugar
  • ½ t cinnamon sugar
  • Pinch kosher salt
  • Sweet & Spicy:
  • 1 T brown sugar
  • ½ t kosher salt
  • ⅛ t cayenne
  • ⅛ t ground pepper
  • Honey:
  • 1 t honey
  • Sprinkle salt (when baked)
  • Southwest:
  • ¼ t kosher salt
  • ¼ t pepper
  • ¼ t Mexican oregano
  • ⅛ t cayenne
  • ⅛ t chipotle powder
  • 1 t ancho chili powder
  • ½ t onion powder
  • ½ t garlic powder
  • ¼ t cumin
  • Barbecue:
  • 1 t Penzey’s BBQ 3000
  • Ranch:
  • ½ t kosher salt
  • ¼ t onion powder
  • ¼ t parsley
  • ¼ t garlic powder
  • ¼ t dill weed
  • ⅛ t paprika
  • ⅛ t pepper
Instructions
  1. Remove pumpkin seeds from pumpkin and remove as much of the pumpkin ‘guts’ as possible.
  2. Fill a large bowl with warm water and add seeds. Gently slosh around and let sit for 5 minutes.
  3. Gently remove from water and dry on paper towels.
  4. Preheat oven to 300 degrees and line a baking sheet with parchment paper.
  5. Place a half cup of pumpkin seeds on the baking sheet. Toss with a teaspoon of oil. Toss with the seasoning mix of your choice.
  6. Bake for 20-30 minutes until lightly golden.
  7. Cool and store in an airtight container.
Recipe by Gravel & Dine at http://gravelanddine.com/roasted-pumpkin-seeds-6-ways/