Roasted Pumpkin Seeds are easier than you think. If you’ve ever wanted to know how to roast pumpkin seeds, I’ll teach you. This roasted pumpkin seeds recipe is perfected by my husband, full of seasoning! So when you’re carving those Jack o’lanterns for Halloween, use this recipe for a crunchy snack.
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ROAST PUMPKIN SEEDS
Usually my husband takes on the job of roasted seeds. I would probably just chuck the inner seeds but every year he saves them, cleans them, and makes awesome savory pumpkin seeds.
So this healthy snack is courtesy of The Man Who Ate Everything and his pumpkin seed recipes.
PREPARING YOUR PUMPKIN SEEDS:
- Carve and seed the pumpkin.
- Place the seeds and pulp and all in a large bowl of water. This is the easiest way. Clean seeds under cold water and clean pumpkin seeds to remove all of the pumpkin pulp.
- Soak pumpkin seeds in a large bowl filled salt water for a day (or a couple of hours) if you have time.
- Lay out the pumpkin seeds in a single layer on a sheet pan lined with paper towels and dry seeds for another day or until dry before roasting them.
HOW TO ROAST PUMPKIN SEEDS:
- Preheat oven to 250 degrees.
- Stir seeds with melted butter, worcestershire, garlic salt, and onion powder in a small bowl making sure they are fully coated.
- Place seeds in a single layer on a cookie sheet and bake for 50 – 60 minutes (or until brown and crispy) stirring every 20 minutes.
I like to experiment with my camera and learn all I can by trial and error.
To take this floating pumpkin seed picture all I did was put a seed on the end of a 6 inch wooden skewer and stick it in the pile of seeds so that it stands up.
I tried using glue to secure it but it wouldn’t stick so I used some gum I was chewing. Call me Macgyver. Don’t worry, I threw the gummy seed away.
Take the picture from above in AV mode with the lowest aperture setting you can (mine was 2.8) focusing on the single seed so that the background blurs out. Easy right?
OTHER PUMPKIN RECIPES:
Roasted Pumpkin Seeds
This simple recipe for Pumpkin Seeds is a delicious snack made with an easy spice blend. If you’ve ever wanted to know how to roast pumpkin seeds, I’ll teach you how to make this tasty snack.
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Preheat oven to 250 degrees and line a rimmed baking sheet with parchment paper.
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Rinse seeds under cold water and make sure all of the strings and pulp are removed. Drain well. Stir seeds with melted butter, worcestershire, garlic salt, and onion powder in a small bowl making sure they are fully coated. Place seeds in a single layer on a cookie sheet and bake for 50 – 60 minutes (or until brown and crispy) stirring every 20 minutes.
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*If you have the time here are some tips my husband uses for extra crispy perfect seeds if you have the time: Soak seeds in salt water for a day then lay out the seeds in a single layer and let them dry out at room temperature for another day before roasting them.
Source: The Man Who Ate Everything
