Simple Roasted Pumpkin Seeds |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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This is how I made my pumpkin seeds this year, which I did completely on the fly. I did not measure anything at all, so please feel free to guesstimate to your tastes. I used the seeds from one large Jack-o-Lantern. Ingredients:
2 cups fresh pumpkin seeds (approximately) |
1 teaspoon aunt jane's krazy mixed up salt, to taste (a seasoned salt blend with large chunks of salt) |
1 teaspoon extra virgin olive oil, to taste |
Directions:
1. Preheat oven to 350°F and line a large rimmed cookie sheet with foil; spray the foil with nonstick spray or brush lightly with a very small amount of oil.
2. Rinse pumpkin seeds, picking off any strands of pumpkin that may be stuck to them; pat dry.
3. Spread seeds onto the prepared pan and sprinkle with the salt blend to taste (I just shook mine on).
4. Drizzle a very small amount of olive oil over the seeds, then use your hands to mix& coat well.
5. Spread out the seeds so that they are once again in an even level and pop into the preheated oven until crisp, about 12 minutes.
6. Remove from pan and re season if needed.
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