Reposting my recipe from last year. I made these on Friday and it was super awesome! So! If you like garlic please do give these a try! It’s best with the fresh seeds from your own pumpkin. Note: I’ve not tried it with Chinese pumpkin seeds (the green ones?) or papitas (smaller, also green) and have a hard time finding unseasoned white raw pumpkin seeds in the store so…yeah. You need ones that aren’t already roasted or salted because you’ll be putting on a salt mixture with this recipe. Besides I think it tastes even better when you work to scrape out every last seed on your own. *nodnod*
Bird’s Savory Roasted Pumpkin Seeds
Pumpkin Seeds from one pumpkin…(I’d say about two-three cups or so if you get them from the bulk section/grocery store. They would cover the bottom of a standard cookie sheet if shaken out.)
2 tsp butter (I used spreadable butter with canola oil — did not have actual butter(because I’m a weenie and hate how spreading regular butter rips my bread )
Lawry’s Seasoning Salt – (this stuff is magical)
Garlic Powder <333
Hokay chillins’! Preheat your ovens! (300 degrees) If you got your pumpkin seeds from the actual pumpkin, make sure you wash them and separate off the gooy orange stuff. The pumpkins I usually get are pretty big – medium to large around 22lbs. Melt 2 tsp of butter in the microwave. Put your pumpkin seeds in a bowl that’s big enough to mix them up in without dumping seedy goodness everywhere. My pumpkins seeds were still wet and slightly slimy when i did this so wet and slimy is ok…you just don’t want to have them dripping fresh out of the water. Dump your melted butter in with the seeds in the bowl and gently fold the seeds over so everything gets coated. Next take your Lawry’s seasoning salt and garlic powder and sprinkle a thin layer of each over the top of your pumpkin seeds. Fold over and mix those spices through the seeds. I repeated that twice more for a total of 3 spice dosings. You can add more or less depending on how much you like garlic/Lawry’s. Next, dump your pumpkins seeds out onto a cookie sheet (best to use one with rims). Now shake the pan like you’re mining for gold! Get the pumpkin seeds in an even layer across the cookie sheet and pop them in the oven for 40-45 minutes (or until they are golden brownish and don’t stick to the bottom of the pan). You can stir occasionally if you want, but I forgot about mine until the buzzer rang. They turned out awesome anyway Once the time is up, take them out and set the cookie sheet ontop of the oven to cool. I DID toss them about at this point with a spatula to make sure the seasonings were mixed everywhere, but then shook the pan back out so they could cool. And that’s it! You’ve now got yourself one super tasty autumn treat!