Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to prepare a special dish, roasted pumpkin seeds. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
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.
Roasted Pumpkin Seeds is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Roasted Pumpkin Seeds is something that I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to prepare a few components. You can cook roasted pumpkin seeds using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Roasted Pumpkin Seeds:
- Make ready pumpkin seeds (whatever comes out of the pumpkins you empty)
- Get unsalted butter - melted (about 1 tbs per cup of seeds)
- Make ready worcestershire sauce (about 2 tsp per cup of seeds)
- Make ready garlic powder (about 1/2 tsp per cup of seeds)
- Get onion powder (about 1/4 tsp per cup of seeds)
- Make ready 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’s going to wrap it up for this special food roasted pumpkin seeds recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
