Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, roasted pumpkin seeds. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Roasted Pumpkin Seeds is one of the most popular of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. Roasted Pumpkin Seeds is something that I have loved my entire life. They are fine and they look fantastic.
But we won't settle for evenly cooked seeds—we want crispy seeds! Toss seeds in a bowl with the melted butter and salt. Roast pumpkin seeds on a sheet pan.
To begin with this recipe, we must prepare a few components. You can have roasted pumpkin seeds using 6 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Roasted Pumpkin Seeds:
- Get pumpkin seeds (whatever comes out of the pumpkins you empty)
- Take unsalted butter - melted (about 1 tbs per cup of seeds)
- Prepare worcestershire sauce (about 2 tsp per cup of seeds)
- Get garlic powder (about 1/2 tsp per cup of seeds)
- Prepare onion powder (about 1/4 tsp per cup of seeds)
- Prepare seasoned salt - such as Lawry's (just a pinch per cup of seeds)
When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating. Roasted pumpkin seeds are a great source of potassium and high in protein—in addition to being super delicious. Let us show you how we transform them from "weird seeds inside a pumpkin" to "crunchy, salty, totally irresistible super-snack" status.
Steps to make Roasted Pumpkin Seeds:
- When scooping out your pumpkins for carving reserve the seeds in a large bowl making sure there is as little "other guts" (pulp/fibers) from inside the pumpkins as possible in the seeds, a little left behind is ok just no large globs. Do not rinse the seeds. Being wet with the gooey residue will help the butter and seasoning stick and also add additional flavor.
- When you're done carving roast your seeds! Preheat oven to 300°F. Lightly coat a baking sheet with nonstick spray.
- Add all other ingredients in the bowl of seeds to personal taste, using the quantities listed as guidelines. Stir to thoroughly coat seeds. NOTE: I usually end up with 2 - 3 cups of seeds out of what we carve.
- Spread pumpkin seeds out in an even layer on prepared baking sheet, place in preheated oven for 40 minutes or until coating is dry and darkened slightly, stirring every 10 minutes. NOTE: I usually taste one at 40 minutes to gage texture (let it cool first!). If there's a decent crunch they're ready. If not, go for 10 minutes more.
- Let cool on baking sheet (they crisp up more as they cool). When completely cool store in an air tight container. Enjoy munching till they're gone!
Try our ultimate roasted pumpkin seeds recipe. You can add lots of different flavours to your seeds before roasting. Try paprika, chilli, cumin or a little brown sugar and honey for candied seeds. Alternatively, just season with rock salt and pepper. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
So that is going to wrap it up with this special food roasted pumpkin seeds recipe. Thank you very much for reading. I am sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
