The perfect way to use up leftover pumpkin seeds after carving your Halloween pumpkin! Roast with your favorite spices and seasonings to create a delicious and flavorful snack. We can't get enough of these roasted pumpkin seeds!
Prep Time: 30 minutesminutes
Cook Time: 30 minutesminutes
Total Time: 1 hourhour
Servings: 8
Ingredients
1cupraw pumpkin seeds
1Tablespoonfine sea salt, plus more to taste
1Tablespoonsalted butter, melted
Instructions
In a pot of water, boil the pumpkin seeds and salt over high heat 15 minutes. Drain water and lay seed evenly on paper towel-lined plates to dry.
Preheat the oven to 350°F. Line a baking sheet with foil or parchment paper for easy clean up.
In a medium bowl, toss together the seeds and butter until well coated. Sprinkle with extra salt, if desired. Spread seeds evenly on the baking sheet.
Bake 25 to 30 minutes, or until they're lightly toasted and golden brown. Stir every 10 minutes. If you like them more crispy, cook them longer. If you don't prefer the extra crunch, take them out a little sooner. Top with more salt, if desired.
Notes
Tip: You can use a seasoned or garlic salt if preferred. Feel free to mix in any other spices of choice. Storage: The seeds will last in an airtight container or bag 1 to 2 months at room temperature, and even longer in the refrigerator.