When making my pie pumpkin the other day, I came up with this recipe, and it turned out great. The seeds are flavorful and have the ideal amount of crunch. A tasty, simple snack. This recipe should definitely be doubled or tripled and shared with a group. Delicious.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 55 mins |
| Servings: | 8 |
| Yield: | 2 cups |
Ingredients
- 2 cups raw pumpkin seeds
- 2 tablespoons unsalted butter, melted
- 1 tablespoon garlic salt
- 1 teaspoon onion salt
- ΒΌ teaspoon paprika, or more to taste
Instructions
- Separate seeds from pulp and rinse under warm water. Pick out remaining pulp. Shake off excess water, place on a towel, and roll up. Let dry in a warm location for 2 to 3 hours.
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or foil.
- Mix dry pumpkin seeds and melted butter together in a bowl. Sprinkle on garlic salt, onion salt, and paprika. Spread on the prepared baking sheet.
- Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Let cool and store in an airtight container, but they taste amazing warm, too.
- You can also spread out the seeds and let dry overnight. I’ve even heard of some people boiling them in salt water first before baking, as well.