spiced pumpkin seeds
I think I have mentioned before how much I love holidays and everything that goes with them. I love baking for holidays and decorating in the theme of each one. So today, Whit and I carved pumpkins!
Can you tell who each one belongs to? Hint: I don’t swim, bike, or run. But my handsome husband does!
Anyway, our pumpkins were loaded with seeds so we decided to roast them so we could have yummy snacks this week. Did y’all do this when you were younger?
We made salted, spicy, and parmesan-pepper. Except, as you can see from the picture above we didn’t have any parmesan, just a collection of other semi-hard cheeses. So we used ’em. I think it was manchego, parrano, and I actually have no clue what the third one is. We eat a lot of cheese around here and it is hard to keep it straight.
If you wanted to try other spices, you could do cinnamon-sugar, garlic and worcestershire, or cumin and chili powder.
Lay the coated seeds on a cookie sheet and roast at 300 degrees F for 25-30 minutes, stirring them around the pan with a spatula every 10 minutes or so.
Let cool for a few minutes and enjoy! These will last for a month in an airtight container.
Spiced Pumpkin Seeds
3 c pumpkin seeds (this is about what 2 pumpkins will produce)
5 tbsp. butter, melted
1 tbs. kosher salt
1/8 tsp. red pepper flakes
1/2 tsp. cayenne
1/2 tsp. paprika
1/2 tsp. freshly ground black pepper
1/4 c finely grated parmesan (or other hard cheese)
Dry the pumpkin seeds on paper towels for an hour or so.
Melt 5 tbsp. butter and pour it over the pumpkin seeds. Sprinkle them with 1 tsp. kosher salt and stir well.
Divide the seeds into three 1-c portions. Leave one cup as is. Mix the paprika, red pepper flakes and cayenne with another cup of the seeds. In the last cup, mix the black pepper and cheese.
Lay all of the seeds on a cookie sheet and roast at 300 degrees F for 25-30 minutes, stirring every 10 minutes. Let cool before eating.