Monday, October 29, 2012

Savory Roasted Pumpkin Seeds

It's almost Halloween and everyone is carving pumpkins, stalking up on candy and watching scary movies. Besides Christmas, the month of October and Halloween is my favorite time of year. Is it weird that I love Halloween decorations just as much as Christmas decorations?!?

One of my favorite parts of Halloween is pumpkin carving. I love rolling up my sleeves and getting my hands dirty while I dig out pumpkin guts. The last time Dusty and I carved pumpkins we did these....

I carved Jack Skellington from Nightmare Before Christmas and Dusty totally showed me up and carved Scar from The Lion King. I'm still amazed at how awesome his pumpkin turned out. Who knew that I was going to be soon marrying a pumpkin artist?!?

This year Dusty and I joined forces to make one awesome and difficult pumpkin. It may look simple at first, but carving out those letters was quite the challenge. It took a couple hours of joint effort with delicate carving skills, but I think it turned out great!

There is only one thing to do when you have a ton of pumpkin seeds from a carved pumpkin....ROAST THEM! Dusty found this recipe online for roasted pumpkin seeds and it turned out delicious. The pumpkin seeds have now become pumpkin crack!

Roasted Pumpkin Seeds
{Makes 2 cups}

-2 cups of raw Pumpkin Seeds
-2 tbsp of Salted Butter-melted
-1/2 tbsp Worcestershire Sauce
-1 tsp of Lawry's Season Salt

Preheat the oven to 250 degrees (F). Line a baking sheet with aluminum foil.

In a bowl, combine all the ingredients and stir to combine. Spread the seeds out onto the baking sheet. Spread the seeds out into a single layer.

Place the baking sheet with seeds in the oven for 1 hour, stirring half way through. Once the seeds have roasted for an hour, remove them from the oven and start snacking right away!


Recipe Inspiration:


1 comment:

  1. I made some for my boys and they are tasty but I have to say that they get stuck in my teeth and are almost like eating sunflower seeds without removing the shells. I've never slow roasted them so I am going to try your way and see how they turn out.


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