Steps to Make Super Quick Homemade Roasted Pumpkin Seeds

Hey everyone, it is Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, roasted pumpkin seeds. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Roasted Pumpkin Seeds is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Roasted Pumpkin Seeds is something which I’ve loved my whole life.

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

The ingredients needed to make Roasted Pumpkin Seeds:

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

Steps 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!

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