Roasted Pumpkin Seeds

Taken for Halloween during a carving

Image via Wikipedia

My favorite seasonal snack..Love to make different varieties and its so easy to do! Makes nice little gifts too…Just place in treat bags and tie with seasonal ribbons.

As soon as the pumpkin seeds are removed from the pumpkin, I rinse them and separate  the flesh. I spread them out on paper towels and let them dry out for 2 days.

Today I’m making Sugar and Spice …

Pre heat oven to 400. Place aluminum foil on a large baking sheet and drizzle with olive oil. Place pumpkin seeds on pan, drizzle with olive oil.  Sprinkle with 1 tbsp cinnamon, 1 tsp pumpkin pie spice, 1/4 tsp sea salt, 2 tbsp dark brown sugar. Mix well on pan and spread out flat. Drizzle the top with agave nectar or honey. Bake for about 15-20 minute. Stir around and spread out again half way thru the roasting process. Let sit on counter top till cool….

Other ways to season them:

Lots and lots of sea salt 🙂

Sea salt, cayenne pepper, chili powder, cumin

sea salt , italian seasoning, sprinkled with Parmesan cheese after out of the oven and cooling

A Pumpkin Seed Brittle…prepare as normal ( see Roasted Pumpkin Seeds) with just sea salt and then after baking and cooling….Pour generous amounts of melted dark chocolate and sprinkle with cranberries and raisins…Place in freezer for 25-30 min…remove and break into pieces!

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Published in: on October 26, 2010 at 12:38 pm  Comments (1)  

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  1. […] Seed Brittle…prepare as normal ( see Roasted Pumpkin Seeds) with just sea salt and then after baking and cooling….Pour generous amounts of melted dark […]


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