Sweet and Salty Pumpkin Seeds
Nothing could be more fall-flavored than pumpkin-spiced roasted pumpkin seeds. These are excellent as a snack, but you could try them as a crouton for salads or soups.
Submitted by: Geoff M. from Chicago, IL
Preparation Instructions:
Preheat oven to 375F.
Remove seeds from pumpkin.
Separate seeds from pulp. This is easiest to do in a colander or wire mesh strainer in the sink under running water.
Dry seeds completely with a clean kitchen towel.
Toss pumpkin seeds in olive oil, spice, sugar, and salt.
Roast seeds for roughly 10-15 minutes, until golden brown.
Pull seeds from the oven, cool, and enjoy!
thespicehouse.com
More About This Recipe
Make sure seeds are as dry as possible, this makes sure they turn out crunchy. You can try letting the seeds sit out to air dry for a few hours to get that perfect crispy crunch. I left them on a sheet tray out in the sun for 15 minutes and they dried perfectly.
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