Roast your own pumpkin seeds the old fashioned way.
If you don’t have any plans this weekend and are looking for a fun project to do with your children… I have one.
These are homemade, roasted, pumpkin seeds. They are incredibly simple to make and amazingly delicious.
I know, I know, pumpkin seeds are horrible. They are bitter. They are chewy. The shells won’t go away no matter how much you chew. They may be good for you but they are kind of like Kale – good for you but nobody likes it.
Not anymore.
These roasted pumpkin seeds defy all the laws of pumpkin seeds everywhere. You will LOVE them.
This is a tradition for our family. My mom made them for my younger brother and me every year in fall. We always looked forward to them. They are salty, crunch and healthy.
Oh my, you are going to be glad you made these!
Let’s meet the ingredients.
You’re gonna need some pumpkins. We put in a little pumpkin patch this year. Go here to see it. It was small and we didn’t get it in quite early enough to have a large harvest, but I got enough pumpkins to decorate my house, make homemade, pumpkin puree and roast some seeds.
Ingredients:
- Fresh pumpkin seeds
- Worcestershire
- Salt
- Butter
The first stage involves getting the pumpkin goo out of the pumpkin, getting the seeds out of the goo and drying the seeds on cookie sheets.
- Carve/remove/lop off the top off the pumpkins. Then slice the pumpkin in half. I use a large spoon to scoop out the insides of the pumpkins into a giant, pink bowl.
- Next have some cute kids pick all the seeds out of the pumpkin innards.
- Wash and rinse the seeds then spread them out on a cookie sheet in one layer to dry.
Let the pumpkin seeds dry 24-48 hours. The drier they are when you roast them the crispier they will be after baking.
Once the pumpkin seeds are dry it’s time to make the coating.
For 1 1/2 cups of seeds:
- 1/2 Stick of butter
- 1 Tbsp Worcestershire
- 1 Tsp Salt
Melt the butter, add the Worcestershire & salt & stir.
Be sure all the pumpkin seeds are evenly coated with the butter mixture & spread evenly (in one layer) on a cookie sheet.
Roast in a 325 degree oven for about 30 minutes, or until brown. I usually stir them around a bit once during baking.
As they cool the coating will go from shiny and juicy to dry and perfect.
As soon as you set these crunchy, salty morsels on your coffee table, children, adults and sneaky family pets everywhere will inhale them promptly!
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Happy Fall!
Candi
| Servings |
cups
|
- 1 1/2 cups pumpkin seeds washed & dried
- 1/2 stick butter melted
- 1 tbsp worchestershire
- 1 tsp Salt
Ingredients
|
|
To dry seeds:
Separate seeds from pumpkin membrane, wash and lay on cookie sheet to dry (in a single layer). Let dry 24-48 hours.
To roast Seeds:
Melt the butter, add the Worcestershire & salt & stir. Pour Seeds into coating mixture. Stir. Be sure all the pumpkin seeds are evenly coated with the butter mixture & spread evenly (in one layer) on a cookie sheet. Roast in a 325 degree oven for about 25 minutes, or until brown. I usually stir them around a bit once half-way during baking.
