Roasted Pumpkin Seeds Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Pumpkins
Salt
Butter
Seasoned Salt
Tin Foil (optional)
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Directions: |
Directions:Clean out and carve your pumpkins. Separate the seeds from the stringy fibers and membrane as much as possible. Soak the seeds in a bowl with water and lots of salt. Stir to dissolve salt. Cover the bowl and place in refrigerator for at least 3 days. (You can soak the seeds longer than 3 days if you want). This will allow the salt to penetrate the seeds.
Preheat oven to 250º. Drain the water from the bowl. In a separate bowl, melt some butter in the microwave. (Melt enough butter to coat all the seeds). Stir melted butter with the seeds.
I generally line a cookie sheet pan with tin foil for easy clean up, or place the butter coated seeds directly onto a cookie sheet to bake in. Sprinkle seasoned salt on the butter coated seeds.
Bake at 250º oven for at least 1 hour and 20 minutes. Seeds should by dry, crunchy and a nice golden brown roasted color. More bake time may be needed. Enjoy. |
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Personal
Notes: |
Personal
Notes: A wonderful fall Halloween treat that has been a tradition with Kaleigh, Ashley and Travis. They all love them. HINT: I have found that smaller pumpkins tend to have more seeds than large pumpkins.
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