Roasted Spiced Pumpkin Seeds
Lynley Jones
The classic crunchy snack made from the seeds of your pumpkin.
Makes 1 1/2 cups
Ingredients
Roasted Pumpkin Seeds made in the Adventure Kitchen.
1 1/2 cups pumpkin seeds (see notes)
2 Tablespoons olive oil
1 1/4 teaspoon coarse salt (or half this amount if using table salt)
Additional spices to your liking, such as Sumac and Sage Seasoning, Berbere Seasoning, ground chipotle chiles, granulated garlic, freshly ground black peppercorns, sweet or smoked paprika, etc. etc. etc.!
Instructions
1. Preheat oven to 350 degrees with the rack in the middle position. Toss the seeds, oil and salt together in a large bowl along with whatever spices you’re using.
2. Spread the seeds on a rimmed baking sheet lined with parchment, and slide into the preheated oven. Bake for 20-30 minutes, until the seeds are light brown and crunchy. Cool, then serve.
Notes:
Pumpkin seeds freshly scooped from inside our Jack-o-lantern in the Adventure Kitchen.
For this, you'll want to use the whole seeds directly from the pumpkin. You will sometimes see seeds labeled "pumpkin seeds" or "pepitas" in the grocery store, but these are usually the hulled inner seed (the outer shell has been removed). They're too tender to stand up to roasting.
If you can keep yourself from eating them immediately, you can make them several days ahead and keep them sealed at room temperature. Just be sure to allow them to cool completely before storing them.