Fall snack attack: roasted pumpkin seeds
My grandma roasted pumpkin seeds every fall.
They always graced her Thanksgiving table. I don’t recall how she seasoned her batches, but I do remember helping her clean the seeds. It’s a slimy task, but the results are mighty tasty!
1) Wash pie pumpkins and preheat oven to 350 degrees.
2) Cut in half and use a large spoon to scrape out the insides.
3) Separate seeds and put in a bowl.
4) When your kids (or you) have removed the seeds from your pumpkins — put them in a colander and rinse well. Pull out all of the little bits of orange if you can. Drain on paper towels. We had about two cups of seeds from three small pumpkins.
5) To the clean seeds add 2 Tbsp. canola or olive oil.
6) Add 1/2 to 1 Tbsp. course salt.
7) Add 1/2 tsp. paprika.
8) Add 1/2 tsp. ground white pepper (optional)
9) Combine ingredients with a spatula.
10) Turn seeds onto a bake sheet and spread into a single layer.
11) Place in oven for 10-12 minutes, turning halfway through cook time.
12) Roast for an additional 10-12 minutes or until seeds are light and crispy.
(Be careful if you taste test. They’re hot!)
13) Remove from oven and place seeds on a paper towel. When completely cooled, store in an air-tight container or zipper-locking plastic bag.
These tasty little treats are addictive. Enjoy with a glass of apple cider!