I’m a little late on posting this, I probably should have done it in the beginning of the week beforeeee everyone carved their pumpkins but my family always waits to carve ours kinda late so they aren’t all rotten by Halloween. One of my favorite parts every year is roasting the pumpkin seeds! I like mine superrrr spicey but you can really season them however you want! I hear they are good with some butter, sugar and cinnamon but I’ve never tried them that way yet!
Here’s what you’ll need. As I’ve said before in some of my blogs I don’t cook with a lot of salt, so feel free to add whatever you choose. My measurements are from seeds out of two large pumpkins, about 2 cups of seeds I’d say.
- 2 tablespoon olive oil (or you can choose to do 1 tablespoon olive oil and 1 tablespoon melted unsalted butter)
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon cracked pepper
- 1 teaspoon sodium free tony’s chachere’s
This is really so simple and fast, exactly how I like it! Preheat oven to 375 on roast. After your seeds are washed and semi dried, lay them onto some parchment paper and put in the oven for 3 minutes, this makes them dry super fast and get a little hard. Then take them out and in a bowl and toss them with your olive oil or olive oil and butter mix. Add seasonings and mix well making sure everythings coated with your seasonings. Lay back out on the parchment paper (you can use a silicone baking sheet here too but I like the parchment paper because it’s easy clean up) and put back in oven for anywhere between 15-20 minutes. I like to mix them around every 5 minutes to keep an eye on them! Once they are done they should keep well for several weeks!
Happy Halloween Dolls!
XoXo | Chelsey Rae