Happy Halloween! I’ll have lots of Tinker Bell photos to share with you in a few days. Until then, check out this new-to-me recipe.
If you’ve carved a pumpkin this fall, you’ve already thrown out the seeds. So keep this recipe in your arsenal for next year. Or go buy another pumpkin to harvest the seeds RIGHT NOW. Or go to the store and buy some packaged pumpkin seeds TODAY. Yes, this recipe is that good.
I was a little skeptical when Chris said he wanted to roast pumpkin seeds this year. It just didn’t sound appetizing to me at all. But my mom came across a couple of recipes online. This was the first one we tried. We loved it so much that we never tried any other recipes. I highly recommend this easy, salty autumn snack. It quickly became a family favorite in our house this weekend. I may have to add it to our Thanksgiving menu!
Ingredients
2 cups fresh pumpkin seeds
2 tablespoons canola oil
1 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon hot pepper sauce
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Preparation Instructions
In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat. Line a 15-in. x 10-in. x 1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250 degrees for 45 to 50 minutes or until lightly browned and dry, stirring occasionally. Cool completely. Store in an airtight container.