Oct 17 2008
Homemade Toasted Pumpkin Seeds
Homemade Toasted Pumpkin Seeds
Halloween is just around the corner. A time to dress up in costumes, decorate our home in spooky decor, fill up our stomachs on different kinds of candy, and a time to carve our pumpkins. Carving a pumpkin was always a tradition that I got to celebrate with my family when I was younger. I carried this tradition when I left hoe and now share it with my boyfriend. We carve our pumpkins and instead of throwing the seeds out, we save them and make homemade toasted pumpkin seeds. I always loved the smell of fresh toasting seeds and warm apple cider. The recipe is easy and your kids can help.
Toasted Pumpkin Seed Recipe
One medium sized pumpkin
Salt
Olive oil
While carving the pumpkin, scoop out the insides and place in a large bowl.
Separate the seeds from the pulp, making sure no pulp is left.
Rinse the seeds in cold water to take off any left over pulp and let drain.
Pre heat oven 400°F.
Spread seeds flat on olive oil greased baking pan and stir them around to coat the seeds.
Sprinkle salt on seeds.
Bake on top rack for 20 minutes, stirring after 10 minutes.
Enjoy!
Oh man, that brings back memories! We always used to do that when we’d carve pumpkins as kids
An additional trick we used was use either coarse salt (for us fussy eaters) or flavored popcorn salt (for those who like an extra kick).