Best-Ever Roasted Pumpkin Seeds: 3 EPIC Flavors!

pumpkinseedheadimage.jpg

Raise your hand if you just haven’t found that perfect roasted pumpkin seed recipe yet. Yep, I see you. And you, too. I’ve been there. Wasting my time making batch upon batch of dense, chewy, flavorless seeds that leave those brave enough to eat them feeling like they have a wad of wet straw in their mouths.

OH, BUT THESE ROASTED PUMPKIN SEEDS!!! These seeds, my friends, are flavorful. These seeds are crisp. And these seeds are HIGHLY ADDICTIVE (don’t say I didn’t warn you). #forrealz

If you’ve already carved your pumpkins and roasted its seeds this last weekend, my apologies. Either you have to head back to the patch and pick up a few more of those gorgeous gourds so you know what roasted pumpkin seeds SHOULD taste like or share this post on your Facebook page so you have these recipes for next year (hint, hint). C’mon, do it before you forget.

So while I should keep these a secret, I still happily give to you…

chilegarlicseasoningsoverhead.JPG

Salty Garlic-Chili Pumpkin Seeds

Salty Garlic-Chili Pumpkin Seeds

2             cups raw, washed pumpkin seeds

2             TBSP butter

1             TBSP olive oil

1             TBSP garlic salt

1/4         tsp chili powder

1/4         tsp kosher salt

 

pumpkinpieseeds.JPG

Pumpkin Pie-Cinnamon Sugar Pumpkin Seeds

Pumpkin Pie-Cinnamon Sugar Pumpkin Seeds

2             cups raw, washed pumpkin seeds

2             TBSP butter

1             TBSP maple syrup

1             tsp pumpkin pie spice

1/4         tsp kosher salt

Mix together and sprinkle on hot seeds after taking out of oven to cool:

1/8         cup sugar

1/4         tsp ground cinnamon

*if you have a sweet tooth, I’d encourage you to add even more cinnamon sugar!

 

curryseedseasoning.JPG

Curry &

Spice-Spiked Pumpkin Seeds

Curry & Spice-Spiked Pumpkin Seeds

2             cups raw, washed pumpkin seeds

2             TBSP butter

1             TBSP olive oil

1             tsp curry

1/2         tsp garlic powder

1/           tsp kosher salt

1/8         tsp cinnamon

 LET’S PREP: This is totally optional but so worth it. I like to soak my seeds in a salty brine before roasting to build flavor from the inside out. After washing off your pumpkin seeds, simply fill a large bowl with water, add a tablespoon or two of kosher salt and soak your seeds at room temperature for 24 hours.  

After brining or IF NOT BRINING, simply rinse seeds and get them as dry as possible. This helps the butter/oil and spices penetrate and adhere to the seeds, while creating less moisture so they don’t steam as they roast. Lay them out on a hand towel or paper toweling for a few hours or….

TRY THIS CRAZY-BUT-IT-WORKS TIP! Use a hairdryer on low for a minute or two to dry them completely. Just make sure they are in a deep bowl and toss them with your other hand so they don’t go flying everywhere.

 See? I wasn’t even joking. Giving my seeds a blowout.

See? I wasn’t even joking. Giving my seeds a blowout.

NOW COMES THE FLAVA: Melt butter in a microwave-safe bowl in the microwave or in a small saucepan. Add remaining ingredients and stir until well incorporated. Add seeds and toss to coat.

TIME TO ROAST: Preheat the oven to 200◦. Spread seeds in a single layer on a baking tray covered with foil or a silicone baking mat (my no-fail choice). Once oven is up to temperature, roast seeds for 45 minutes, stirring every 15 minutes. (I like to stir my seeds from the outside of the pan in so the seeds along the edges don’t get too crispy too fast.) Then crank the heat to 350◦ and roast for 20 minutes, stirring after 10 and checking in on them for the last 5 to make sure they don’t burn.

COOL DOWN: Once the seeds are roasted to your satisfaction, let cool. Although I have been known to pop a few in my cakehole soon after taking them out of the oven, swear out loud and dance around the kitchen with my mouth agape as I scald the inside of it. I’ll never learn.

If you make these kick-ass seeds, I’d love to know how they turn out for you! Comment below or leave a note on my Facebook page post.  

LIKE WHAT YOU READ? PLEASE LIKE OR COMMENT BELOW. AND PLEASE FEEL FREE TO SHARE WITH YOUR FRIENDS AND FAMILY!

© Rachael Liska, happyhearthappyhome.com

 Find me on Facebook: facebook.com/HappyHeartHappyHome/

On Pinterest: pinterest.com/rachaelHHHH/

On Insta: @happyhearthappyhome