Roasted Pumpkin Seeds

I really like roasted pumpkin seeds so I figured why not try to make my own. So I saved all the seeds from pumpkin carving on Sunday. What a pain and a mess that was! Pumpkin is super slimy. It is hard to get all the pulp off the seeds as well. I quit doing it after I had about a cup and a half. Then my friend Katie, who was also saving seeds, got in the groove and ended up filling up a whole zip lock bag for me.

I didn't know anything about roasting pumpkin seeds. I was told to dump all the seeds in a bowl full of water and get as much pulp out as possible. Then to spread them out on baking sheets and let them dry for 24 hours. I saw a couple different ways of baking them. One way was to simmer the seeds in salty water for 15 minutes then to bake. To me then drying the seeds for 24 hours seems counterproductive if you are just going to soak them again in water and then they have to dry again. So I liked the second way which was to skip the simmering salty water and to mix them with melted butter and salt and then roast.

They came out pretty good. I can see why you may want to soak them so they are saltier. But they still have a really good flavor to them. You could easily put any type of popcorn seasoning on them too to flavor them differently.

Roasted Pumpkin Seeds

Allrecipes.com

3 cups dried whole pumpkin seeds

2 tablespoons melted butter

Salt

Preheat oven to 300 degrees. 

Mix seeds with salted butter and salt. 

Spread out on baking sheets lined with parchment paper.

Roast for 45 minutes.

This recipe is linked on:What's Cooking Wednesday, Cast Party Wednesday, Whimsy Wednesday,  Slightly Indulgent Tuesday, Tempt My Tummy Tuesday, Trick or Treat Tuesday, Totally Tasty Tuesdays, Tasty Tuesday Party, Talent Show Tuesdays