Roasted Pumpkin Seeds
Instructions
Clean:
- Scoop out the seeds and discard the stringy fibers and any seeds that are cracked or split. Place seeds into a colander and rinse well under cold water. Bring a saucepan of water to a boil. Add the rinsed seeds to the boiling water, reduce heat and gently simmer the seeds for 10 minutes. Drain and transfer to a paper towel-lined tray and pat dry.
Season:
- Place the seeds in a medium bowl and drizzle with a small amount of oil (1 Tablespoon oil for 2 cups of seeds). Sprinkle on your pumpkin pie spice blend as follows.In a small bowl combine:1 ½ Tbsp. light brown sugar½ tsp. Ground cinnamon½ tsp. Ground nutmeg. Use to season 2 cups cleaned pumpkin seeds before roasting.
Roast:
- Spread your pumpkin seeds in a single layer on a large baking sheet. Roast your seasoned pumpkin seeds at 350°F for about 12 to 15 minutes, tossing the seeds every 5 minutes until crisp and golden. Cool completely in the pan on a wire rack. (Seeds will become crisper as they cool). When cooled, store in a tightly covered container.