Roasted Pumpkin Seeds
These roasted pumpkin seeds are the perfect crunchy snack to make after carving your Halloween pumpkin. It's easy to make this pumpkin seed recipe with tasty results!
Ingredients
- 1 cup raw pumpkin seeds
- 1 Tablespoon fine sea salt , plus more to taste
- 1 Tablespoon salted butter , melted
Instructions
- Boil pumpkin seeds. In a pot of water, boil 1 cup pumpkin seeds and 1 Tablespoon salt over high heat 15 minutes. Drain water and lay seed evenly on paper towel-lined plates to dry.
- Prep pan. Preheat the oven to 350°F. Line a baking sheet with foil or parchment paper for easy clean up.
- Toss with butter. In a medium bowl, toss together the seeds and 1 Tablespoon butter until well coated. Sprinkle with extra salt, if desired. Spread seeds evenly on the baking sheet.
- Roast. 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.
Nutrition
Serving: 1g, Calories: 57kcal, Carbohydrates: 1g, Protein: 2g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 4mg, Sodium: 885mg, Potassium: 65mg, Fiber: 1g, Sugar: 1g, Vitamin A: 44IU, Vitamin C: 1mg, Calcium: 4mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
