Roasted Pumpkin Seeds
A crunchy and savory snack that transforms discarded pumpkin seeds into a delicious treat, perfect for autumn festivities.
Ingredients
Main ingredients
- 2 cups Fresh pumpkin seeds Also known as pepitas, preferably from large, fresh pumpkins.
- 1 tablespoon Olive oil Or melted butter for a richer flavor.
- 1 teaspoon Salt Adjust to taste.
Optional seasonings
- 1 teaspoon Garlic powder For a savory twist.
- 1 teaspoon Cayenne pepper For a spicy kick.
- 2 tablespoons Brown sugar For sweetness, optional.
- 1 teaspoon Cinnamon To sprinkle for a sweet version, optional.
Instructions
Preparation
- Preheat your oven to 300°F (150°C).
- If using freshly scooped seeds, rinse them under cold water to remove any pumpkin pulp and pat them dry with a kitchen towel.
- In a mixing bowl, combine the cleaned seeds with olive oil and salt, and add any additional seasonings as desired.
Roasting
- Line a baking sheet with parchment paper and arrange the seeds in a single layer.
- Roast the seeds in the preheated oven for about 20-25 minutes, stirring halfway through.
- Watch closely for a golden-brown color to avoid burning.
Finishing Up
- Once roasted, allow the seeds to cool on the baking sheet before transferring them to an airtight container.
Notes
Keep an eye on the seeds while roasting, as different ovens can vary in cooking times. Store in an airtight container at room temperature for freshness.