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Salty and Spicy Pumpkin Seeds

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November 3, 2010 by Sara Kreidler

We carved three pumpkins for Halloween and decided to cook up the pumpkin seeds.  The kids really got into rinsing the seeds and enjoyed snacking on the final product.  The spicy seeds are on the left, salty on the right.

Adapted from How to Cook Everything by Mark Bittman.

Salty Pumpkin Seeds

Ingredients

  • 2 cups pumpkin seeds
  • 1 tablespoon salt
  • 1 tablespoon olive oil

Instructions

  1. Soak seeds in a bowl of warm water and rinse off the pumpkin guts. Drain and pat excess water off and pull of any remaining strings of pumpkin flesh.
  2. Transfer seeds to a clean, dry bowl and toss seeds with oil and salt.  Spread salted seeds out on a non-stick baking sheet. Bake at 350F for 30 – 45 minutes, tossing every 15 minutes with a metal spatula, until the seeds begin to turn golden brown.
  3. Remove seeds from oven and let the seeds cool completely before transferring to an airtight container for storage.

Spicy Pumpkin Seeds

Ingredients

  • 2 cups pumpkin seeds
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1 tbsp olive oil

Instructions

  1. Soak seeds in a bowl of warm water and rinse off the pumpkin guts. Drain and pat excess water off and pull of any remaining strings of pumpkin flesh.
  2. Transfer seeds to a clean, dry bowl and toss seeds with oil and spices.  Spread seasoned seeds out on a non-stick baking sheet. Bake at 350F for 30 – 45 minutes, tossing every 15 minutes with a metal spatula, until the seeds begin to turn golden brown.
  3. Remove seeds from oven and let the seeds cool completely before transferring to an airtight container for storage.
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