Why not go gourmet with the pumpkin seeds this year? Try these flavor combinations or event experiment with your own.
First things first, separate all your pumpkin seeds and rinse them. Lay them flat to dry and pat with paper towel to dry a little.
Preheat your oven to 300 degrees F (150 degrees C). Then, get ready to have some fun!
If you want to keep it old school, coat pumpkin seeds in a mixture of melted butter and salt. Spread them out on a baking sheet and roast for 45 minutes or until golden brown. Stir them around with a spatula a few times during the baking.
Last year, I experimented with a few spices. I switched the butter for olive oil and did a batch coated in black pepper -cayenne pepper - brown sugar. That was fun. So was: olive oil – lemon pepper - sea salt AND my fave: butter-cinnamon-brown sugar.
I’ve seen all kinds of crazy combinations online including chorizo, honey mustard, smoked paprika, orange, parmesan and dill. The best part is, a medium-sized pumpkin will give you enough seeds to try a few flavor options out.
Once roasted, the seeds keep for about 2 days in a plastic bag at room temperature. You’ll get a few more days but putting them in the refrigerator. You can even freeze them! I doubt they’ll be any left to do that though.