Thursday, October 29, 2009

Roasted Pumpkin Seeds

I'm reposting this from last year because I actually got a picture this year, but funny enough these comments I made last year still works for this year: We made these last night with the pumpkin seeds we saved from carving our jack-o-lanterns on Monday. I just loved the smell that radiated through out the house as they roasted away. Such a yummy snack! Nina would eat them all if we left them in her reach!!

Roasted Pumpkin Seeds

2 cups raw pumpkins seeds
2 tablespoons butter, melted (or you could use olive oil for a healthier version)
seasoned salt, probably 2 teaspoons (I have McCormick's Season All)

To prepare seeds you can either rinse them a lot and pick off all the pumpkin goo or boil them in salted water for 20 minutes (cleans them right up). After you prepare the seeds spread them out on a cookie sheet to dry overnight. When seeds are dry combine with butter and seasoned salt to taste. Toss to coat well. Spread the coated seeds on a cookie sheet , sprinkle with salt and pepper and bake at 300 for 30 minutes, stirring seeds around at least once while roasting. When they come out of the oven sprinkle them with some Kosher salt and there you go. I love munching on them when they are still hot. Mmmmm!!!!

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