Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, roasted pumpkin seeds. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Roasted Pumpkin Seeds is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Roasted Pumpkin Seeds is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook roasted pumpkin seeds using 6 ingredients and 5 steps. Here is how you can achieve it.
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)
- Take garlic powder (about 1/2 tsp per cup of seeds)
- Prepare 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)
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!
So that’s going to wrap this up with this exceptional food roasted pumpkin seeds recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
