Sultry Roasted Pumpkin Seeds
Mix It Up - Sweeten The Deal
Turn Your Pumpkin Seeds Into a Tasty Treat
A Special Holiday Snack Your Family and Friends Will Love
Halloween is fast approaching and it is time to get out the carving knives. Pumpkins are being transformed into scary, funny, and decorative Jack-o-lanterns lit up in the night by candles or electronic LED lights. Autumn is a wonderful time of year with so many festive traditions and pumpkin carving is a great time to reap the insides of the pumpkins that usually get scraped out and tossed away.
Turn these raw seeds into a sultry roasted snack that will disappear as soon as they come out of the oven; guaranteed.
If you want to sweeten things up a little - toss in some Reese's Pieces. The peanut butter and chocolate pairs nicely with the smokey sultry taste of the roasted pumpkin seeds. Candy corn would work too. The colorful candies add an additional touch and are sure to bring smiles all around.
The Seeds Need to Soak
The preparation time does not include the variable soaking time which will vary depending on your patience and the amount of time you decide to soak the seeds.
The longer the seeds soak the plumper the seeds will be.
Roasted Pumpkin Seeds
- 1 Pumpkin, medium
- 4 cups Water
- 1 Tablespoon Kosher salt, for soaking seeds
- 1/2 cup Worcestershire sauce
- 1/4 cup Olive oil
- 1 Teaspoon Kosher salt
- 1 Tablespoon Paprika, Spanish or Hungarian
- 1 Teaspoon Garlic powder
- 1 Teaspoon Onion powder
Step by Step Instructions
- STEP ! One medium sized pumpkin - about 12-14 inches in diameter - will yield about 2 cups of this salty, smoky snack; enough for the family or everyone at the party to enjoy by the handful. Crunchy and spicy – these exceptional roasted pumpkin seeds will be a hit.
- STEP 2 Cut the top off of the pumpkin.
- STEP 3 Scrape out the seeds from inside the pumpkin – you can use your hands or a large spoon. Don’t worry about getting the connecting membrane that holds the seeds together, you will separate the seeds when you wash them.
- STEP 4 Put the scooped out insides into a large bowl or colander.
- STEP 5 Rinse the seeds under water separating them. Toss out the stringy orange insides (anything that is not a seed.)
- STEP 6 Place the cleaned seeds into a bowl of salted water using this ratio – 2 cups of seeds to 4 cups of water and 1 tablespoon of salt. Increase or decrease in equal proportions. 2:4:1
- STEP 7 Soak at room temperature for at least 2 hours - overnight is better.
- STEP 8 In a small mixing bowl combine the following: ½ cup of Worcestershire sauce ¼ cup of olive oil 1 teaspoon of Kosher salt 1 tablespoon of paprika – any paprika will do 1 teaspoon of garlic powder 1 teaspoon of onion powder
- STEP 9 Drain the seeds.
- STEP 10 Pour the drained seeds into the mixing bowl with the marinade, mix until all of the seeds are coated.
- STEP 11 Soak the seeds in the marinade for 15 minutes.
- STEP 12 Preheat the oven to 300 degrees.
- STEP 13 Spread the seeds on a flat un-greased baking sheet.
- STEP 14 Place the baking sheet in the oven in the middle rack.
- STEP 15 Cook for 40 minutes, stirring every 10 minutes until golden brown.
- STEP 16 Remove from oven, serve warm and watch them disappear.
Paprika Adds The Sultry
If you have leftovers, place in an airtight bag – I like to place any leftovers in small snack sized ziplocks for easy snacking.
Double Your Enjoyment of The Fruits of Your Labor
How did this recipe deliver?
One medium sized pumpkin - about 12-14 inches in diameter - will yield about 2 cups of this salty, smoky snack; enough for the family or everyone at the party to enjoy by the handful. Crunchy and spicy – these exceptional roasted pumpkin seeds will be a hit.