Roasted Pumpkin Seeds

Okay, we are finishing up last minute details so that our Halloween night is all we want it to be.  As you are carving that crazy Star Wars or Paw Patrol design to be parents of the year, be sure to save the pumpkin seeds.

You don’t even need to deal too much with them until later.  Just run water over them, remove the slimy guts, and let them dry out.  The best is to lay them on a cooking sheet and air dry for 24 hours.  When your seeds are all dry, it’s time to roast.

2 T of butter for each 1/2 of seeds

Pumpkin seeds

Seasoning Salt (1 teaspoon or desired amount)

Sea Salt

Preheat your oven to 400 degrees.

Melt butter. Then add seeds, butter, seasoning salt and sea salt. Mix well.

Line cooking sheet with foil. Place seeds on baking pan and add foil to the pan. Cook seeds for 10 minutes, remove and flip seeds.  Bake an additional 10 minutes or until toasted.

Let cool and store in airtight container for one week.  You can toss these seeds on top of salads, add a crunch to your fall chili, or just have them as a snack.

 

 

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