Hey everyone, it is John, welcome to my recipe site. Today, we’re going to make a special dish, roasted pumpkin seeds. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Roasted Pumpkin Seeds is one of the most popular of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They’re nice and they look wonderful. Roasted Pumpkin Seeds is something which I’ve loved my entire life.

Check Out Roasted Pumpkin Seeds On eBay. Toss seeds in a bowl with the melted butter and salt. But we won't settle for evenly cooked seeds—we want crispy seeds!

To get started with this particular recipe, we must first prepare a few components. You can cook roasted pumpkin seeds using 6 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roasted Pumpkin Seeds:

1. Take pumpkin seeds (whatever comes out of the pumpkins you empty)
2. Make ready unsalted butter - melted (about 1 tbs per cup of seeds)
3. Make ready worcestershire sauce (about 2 tsp per cup of seeds)
4. Get garlic powder (about 1/2 tsp per cup of seeds)
5. Prepare onion powder (about 1/4 tsp per cup of seeds)
6. Prepare seasoned salt - such as Lawry's (just a pinch per cup of seeds)

You can season your seeds any way you like, opting for a savory flavor profile—think cumin and coriander—or a sweet. Next time you carve pumpkins or cook fresh pumpkins don't throw out the pumpkin seeds. They make great snacks that are rich in fiber and kids love them. Add your dry pumpkin seeds to a rimmed baking sheet, then toss with a few tablespoons of olive oil, a pinch of.

Instructions to make Roasted Pumpkin Seeds:

1. When scooping out your pumpkins for carving reserve the seeds in a large bowl making sure there is as little "other guts" (pulp/fibers) from inside the pumpkins as possible in the seeds, a little left behind is ok just no large globs. Do not rinse the seeds. Being wet with the gooey residue will help the butter and seasoning stick and also add additional flavor.
2. When you're done carving roast your seeds! Preheat oven to 300°F. Lightly coat a baking sheet with nonstick spray.
3. Add all other ingredients in the bowl of seeds to personal taste, using the quantities listed as guidelines. Stir to thoroughly coat seeds. NOTE: I usually end up with 2 - 3 cups of seeds out of what we carve.
4. Spread pumpkin seeds out in an even layer on prepared baking sheet, place in preheated oven for 40 minutes or until coating is dry and darkened slightly, stirring every 10 minutes. NOTE: I usually taste one at 40 minutes to gage texture (let it cool first!). If there's a decent crunch they're ready. If not, go for 10 minutes more.
5. Let cool on baking sheet (they crisp up more as they cool). When completely cool store in an air tight container. Enjoy munching till they're gone!

Keep an eye on the pumpkin seeds so they don't get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating. Roasted pumpkin seeds are a great source of potassium and high in protein—in addition to being super delicious. Let us show you how we transform them from "weird seeds inside a pumpkin" to "crunchy, salty, totally irresistible super-snack" status.

So that is going to wrap it up for this exceptional food roasted pumpkin seeds recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!