Monday, October 31, 2011

Fancy Roasted Pumpkin Seeds


I have never been a huge fan of the trick or treat/ghouls-gone-mad part of Halloween, but I have always loved the pumpkin carving.  And with it, the pumpkin seeds.  Roasted, they make a great snack.  They are also a delightful garnish on an autumn salad or stew.  Even if you aren't into eating them as they are, you can always make them, store them, and add them as an extra-fancy flair to your upcoming autumn meals.  Oh, and Happy Halloween!


Fancy Roasted Pumpkin Seeds

Roasted pumpkin seeds are infinitely adaptable.  Basically, all you need is oil, salt, and heat.  From there, you can experiment with any flavors you wish!  The flavor ideas listed below are suggestions, but please try some of your own (and let me know because I would love to hear about them).

Seeds on one pumpkin
2-3 tablespoon butter (or other oil, such as olive), melted
1/2 teaspoon salt

"Pumpkin Pie" Spice:
Note: if you have fewer seeds or are concerned about too much spice, then go with the smaller amounts.  Also, while the sugar/honey is optional, it creates a nice balance between sweet, spicy, and salty without being too sweet.
1/2 to 1 teaspoon cinnamon
1/4 to 1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 to 1/4 teaspoon allspice
2 teaspoons white sugar, brown sugar, or honey (optional)

Spicy:

1/4 to 1/2 teaspoon of cayenne (if you don't like a lot of heat, use less cayenne as these get pretty spicy)
1/4 teaspoon paprika
1/4 to 1/2 teaspoon fresh ground pepper


Preheat oven to 300 degrees F.  Mix seeds with melted butter or oil, salt, and any seasoning flavors you would like.  Spread evenly in a pan (any oven-safe dish with sides) and roast for 10-30 minutes, depending on your oven and how "roasted" you like your seeds.  Stir seeds every 5 minutes after the first 10, so that they roast evenly.  Enjoy!


Let cool completely, then, store in an airtight container in a cool, dry place.  If you would like to keep your pumpkin seeds for a long period of time, store them in the freezer in an airtight container or plastic bag.  

2 comments:

  1. I made these at school with the kids and they loved the salty, sweet taste!
    A real hit!

    ReplyDelete