Roasting Pumpkin Seeds

One of my favorite things about Halloween time is roasted pumpkin seeds. Year after year I sort all the seeds from the goop we pull out of our pumpkins before they get carved up into scary/funny/wicked awesome jack-o-lanterns. It’s a tedious process but roasted pumpkin seeds are a must have and homemade ones are infinitely better than the over-salted variety you find at the store.

My pumpkin seed recipe has been the same for years. And it is a good one. The only thing that keeps me from inhaling them all the moment I pull them from the oven is the idea of running out of them too soon.

If you haven’t carved up your pumpkins yet do yourself a favor and save the seeds when you do. Then try this recipe. You’ll be glad you did.

2010-10-28_17-07-18_757Preheat the oven to 250°.
Rinse the seeds in a colander. It’s okay if there are still some pumpkin guts in there. Pumpkin = Flavor

2010-10-28_17-08-59_490Spread the seeds and bits of guts onto a baking sheet. I recommend one with a lip around the edge so you don’t lose any of the precious seeds when you stir them later. Toss them in the oven for 10–15 minutes to dry them a tad.

2010-10-28_17-12-49_487Grab the other ingredients. Lawry’s Seasoned Salt and REAL Butter. Don’t go generic on the salt and don’t use margarine. Trust me.

2010-10-28_17-32-33_488Top the pumpkin seeds with several pats of butter and sprinkle somewhat generously with the seasoned salt. The warm/semi-dry seeds will melt the butter. Stir it all up to coat all the seeds and toss it back in the oven.

2010-10-28_17-33-21_79Bake for 45–60 minutes stirring and checking every 15 minutes or so until the seeds are golden brown.

2010-10-28_18-54-10_22Enjoy and try not to shove them all in your mouth at once.

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