Roasted Pumpkin Seeds – 3 Unique Flavors

Pumpkin Seeds

The Halloween tradition of carving pumpkins is among us. This year I have decided to try a different technique for carving, (more on this later). The best part about pumpkin carving are the Jack-O’ Lanterns inner discards; specifically the seeds. I finally found a great method for roasting them properly so, Refrain From Throwing Away The Seeds! The classic way to prepare them is simply with olive oil and plain salt. I’ve added a new spin with 3 unique flavors for this healthy and delicious Fall Favorite Snack! For a mild and delicate flavor, I suggest using The Lemon Thyme Finishing Salt, (my favorite). Try our Chili Lime Finishing Salt – The perfect combination of sweet and spicy! Give the Habanero Orange a try…It has the heat with a nice balance of cool mint and tangy citrus! These are so addictively yummy!

Roasted Pumpkin Seeds – 3 Unique Flavors

3 C. pumpkin seeds removed from inside pumpkin
2 T. unsalted butter, melted
TZM Lemon Thyme Finishing Salt to taste
TZM Chili Lime Finishing Salt to taste
TZM Habanero Orange Finishing Salt to taste
1 tsp. plain table salt

Method:

Clean the seeds by picking and separating the strands of pumpkin.

Washed

Place into a colander and rinse with cold water.

Boiled

Add the pumpkin seeds to a medium-sized pot and cover with cold water. Add 1 tsp. of regular plain salt to the water. Bring it to a boil and reduce the heat and simmer, uncovered for ten minutes. This will produce a crispier outer shell when roasting. Drain the seeds in a colander and dry with a paper towel.

Seasoned

Place seeds into a mixing bowl and drizzle with the melted butter. Generously season the pumpkin seeds using one of The Zesty Moose Finishing Salts. Stir well for an even coverage.

Into Oven

Spread seeds evenly onto a sprayed baking sheet. Roast seeds at 325 degrees for 10 minutes. Remove from the oven and stir. Roast for another 8-10 minutes. They are ready when the shell is crispy and easy to bite through. The inner seed should have a slight golden tinge to it, but not burnt.

Pumpkin Seeds

Yields: 3 Cups or seeds from 2 large pumpkins

Total Time: 1 Hr. 10 Min.
Prep Time: 40 Min.
Cook Time: 30 Min.

Method for roasting adapted from ohsheglows.com

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