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Roasted Pumpkin Seeds
Ingredients
- 1 Medium Pumpkin = 1 Cup Raw Pumpkin Seeds
- 2 Tablespoons Butter melted
- 1 Teaspoon Olive Oil
- 1 Teaspoon Seasoning Salt
- 1/8 Teaspoon Garlic Salt
You will need :
- Baking Tray
- Parchment Paper
Instructions
- Cut the top off of a medium sized pumpkin.
- Stick you hands inside the pumpkin to remove the seeds leaving behind the pulp.
- Rinse the seeds in a bowl filled with water. Rub the seeds between your hands to remove any flesh.
- Drain in a colander and give the seeds a few toss.
- Pour the seeds onto a baking tray lined with paper towels. Take another sheet of paper towel to pat dry the seeds. After 2 hours change the paper towel on the baking tray as it will be wet.
- Then leave the baking tray on the counter overnight for the seeds to dry.
- The next day the seeds will be ready to be roasted.
- Pre-heat the oven to 325 degrees.
- Pour the pumpkin seeds into a bowl.
- There will be a few seeds that may slightly be stuck to the paper towel. All you have to do is rub the paper towel together and they will fall right off.
- Then melt 2 tablespoons of butter in the microwave for 30 seconds. Be sure to place a plastic lid or paper plate over the bowl to prevent the melted butter from splattering all inside your microwave.
- Pour the melted butter into the bowl of seeds and stir to coat.
- Then pour in 1 teaspoon of olive oil and stir.
- Add in 1 teaspoon seasoning salt and 1/8 teaspoon garlic salt. Toss to combine.
- Line a baking tray with some parchment paper . Pour the seeds onto the baking tray.
- Place the tray in the oven on the top level.
- Bake for 15 minutes then turn the seeds over.
- Bake for another 15 minutes and you're done! Total cooking time is 30 minutes.
- Take them out of the oven and let them cool on the tray for 10 minutes. They will be slightly crispier after they cooled.
- It is best to consume them the same day because once they are stored in an air tight container they won't be as crispy afterwards.