Halloween is this week. I’ve painted a pumpkin and consulted my nieces and nephews on the correct way to carve one creatively. I’m not a pumpkin spice latte or pumpkin pie lover so all that leaves me with is the seeds! As a child I looked forward to the roasted pumpkin seeds more than the actual carving – why carve something up if you cant actually eat it? Here’s is a quick fun roasting idea to insure there is no pumpkin waste the Halloween.
These seeds are great as a snack but I used them for crunch in my fall Kale-Apple salad.
What you Need
- Pumpkin seeds – 8 ounces
- Coarse Salt – 2 tsp
- 2 tbs – The only French Toast Seasoning You’ll Ever Need
- Or 2 tbs brown sugar + 1 tsp of cinnamon
- 2 tbs olive oil
What to do
Preheat the oven to 300 degrees
Place the seeds in a medium-sized bowl.
Pour the oil over the seeds and mix until all the seeds are coated well ( I used my hand)
Next, add the sugar-spice mixture, use a fork to mix and coat all the oiled seeds.
Lay foil over a large baking sheet. Spread the seeds evenly over the baking sheet, be sure to spread them thinly.
Roast the seeds in the oven turning and stirring, every 10 minutes.
Roasting should take about 30 minutes. Once the seeds turn golden you will know they are done, also your entire home will smell delicious.
Once the seeds are done, sprinkle the salt sparingly overall and let cool. Store in air container.