Easy Roasted Pumpkin Seeds
Turn your holiday pumpkin decorations into a delicious treat by saving and roasting the seeds!
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Servings2 cups
Ingredients
- 2 cups pumpkin seeds washed and dried
- 1 ½ Tbsp butter melted
- 1 tsp salt separated
- ⅛ tsp garlic galt
Instructions
- Separate pumpkin seeds from the pulp. Wash seeds in water in a large bowl. The seeds should float whiel the pulp sinks to the bottom. Strain out the seeds.
- Add seeds back to the bowl and cover with clean water. Add ½ tsp salt and mix well until the salt has dissolved. Allow the seeds to soak in the salt water for 10 minutes.
- Drain the seeds completely and lay in a single layer on a kitchen towel to dry. Allow the seeds to dry for a couple hours or overnight.
- Once the seeds are as dry as possible, preheat oven to 300º Fahrenheit.
- Place dried seeds in a large bowl. In a smaller bowl, mix melted butter, ½ tsp salt, and garlic salt. Pour over seeds and mix well so that all seeds are evenly coated.
- Pour seeds onto a foil-lined baking sheet that has been lightly sprayed with non-stick spray. Spread seeds out in a single layer.
- Bake for 45 minutes, stirring every 15 minutes. Seeds should be golden brown and crispy when done. Store for up to 2 weeks in a sealed container.
Notes
You may need to add more time if you did not fully dry the seeds before roasting.
Feel free to adjust the seasonings to suit your family's taste or try completely different mixes or flavorings.
