Thursday

Roasted Pumpkin Seeds


It's not Halloween until you've stuck your hands into a pumpkin to pull out all the guts to carve your jack-o-lantern. Now you've got all those pumpkin seeds sitting there. Don't just toss them in the trash! Roast them for a nice evening treat.


Instructions:

Rinse pumpkin seeds under cold water and try to get off all the pulp strings. Spray a baking sheet with non stick spray, or oil it down with your favorite cooking oil. Sprinkle with salt to taste, you might find yourself using a little more salt than usual. Bake at 325 degrees F until toasted for 15 minutes. STIR and flip. Bake at 325 degrees F until toasted for another 15 minutes. Let them cool off completely before eating them. You don't want a burnt tongue. Store in an air tight container or Ziploc bag.

Optional: If you'd like you can soak your pumpkin seeds overnight in salt water for a more salty flavor and an easier to eat seed. It doesn't make a huge difference in the result, but some people prefer doing it that way.

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