Spicy Roasted Pumpkin Seeds Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Fresh pumpkin seeds, picked over and cleaned
Butter
Creole Seasoning
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Directions: |
Directions:Make sure the pumpkin seeds have been thoroughly cleaned of all the pumpkin slime. I have actually soaked the cleaned seeds in a salt brine for up to a day, but I don't really know if it makes much difference in the flavor.
The amounts in this recipe aren't listed because you never know how much you'll be making—every pumpkin has a different seed yield and you want to roast them all.
Dry the seeds by spreading them out on your baking sheet and either letting the moisture evaporate or patting them dry with paper towels. It doesn't have to be perfect. Melt enough butter to thoroughly and liberally coat the seeds. Olive oil could be substituted, but butter browns faster. Then coat the seeds with the Creole Seasoning (also in this cookbook).
Spread seeds on baking sheet and bake at 350º until they are golden brown and a little crispy. This time will vary for every single batch. Stir up with a spatula every now and then to promote even browning. |
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Personal
Notes: |
Personal
Notes: Any seasoning blend would likely work, including sweet, warm spices. If you did add any sugar, they would probably burn in the oven before getting roasty, so sugar should probably be added when they come out of the oven.
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