Roasted Pumpkin Seeds Recipe

roasted_pumpkin_seedsDuring this Halloween season, when you carve pumpkins or cook fresh pumpkins pies, don't throw out
the pumpkin seeds. They make great snacks that are rich in fiber and kids love them. Purists will want
only salt as a seasoning, but if you're feeling adventurous, experiment and have fun with seasoning blends.
With this easy recipe, enjoy your Halloween!

Ingredients:
1 1/2 cups pumpkin seeds
2 teaspoons melted butter (olive oil or vegetable oil work well)
salt
garlic powder (optional)
cayenne pepper (optional)
seasoning salt (optional)

Directions:
1. Preheat oven to 300 degrees F.
2. Separate the seeds from the flesh and strings, leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
3. Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
4. Spread pumpkin seeds in a single layer on baking sheet.
5. Bake for about 45 minutes, stirring occasionally, until golden brown.

Tips:
1. For a bit earthier flavor, clean the seeds, but do not wash them. Don't worry if some of the orange fibers remain on the seeds. Sprinkle the seeds with some Kosher salt and bake until golden brown.
2. A small toaster oven will use a lot less electricity and will work just as well as a full size oven in a stove. Use a toaster oven if you have only one pumpkin's worth of seeds. Larger ovens are best for several pumpkins.
3. It is easiest to remove the seeds from the pumpkin before removing the pulp from the pumpkin. Immediately after opening the pumpkin, reach in and carefully pull the seeds off the pulp with a milking action. Doing this will remove just the seeds, and eliminate the annoying step of separating seeds from pulp after they've both been removed from the gourd. It's cleaner, faster, and easier.

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