Tuesday, October 29, 2013

Kettle Corn Roasted Pumpkin Seeds

Roasted pumpkin seeds are always a fun tradition in October. Every year I always want to just throw everything away after we finish carving the pumpkins, but I just can't bring myself to do it! So this year we tried out a new recipe for the seeds. I am one who prefers sweet and salty over savory, so this recipe was a hit for me! And so far everyone has really loved these seeds, so much so, that certain family members are contemplating buying another pumpkin just for the seeds!

2 cups pumpkin seeds
1 tablespoon vegetable oil
2 tablespoons sugar
1/4 teaspoon salt

1. Preheat your oven to 300 degrees. Spray a cookie sheet well with cooking spray. (If you're like me and hate the clean up, then I suggest putting down some foil and then spraying that. Clean up was a snap!)
2. Rinse your pumpkin seeds. In a bowl, combine seeds, oil, sugar and salt. Mix until seeds are well coated.
3. Spread the seeds on your lined and sprayed pan.
4. Bake for 45 minutes to 1 hour. Stir about every 10 minutes. They are done when they get a nice golden color.
5. When they are done cooking, take them out of the oven and let sit for 5 to 10 minutes. This is really just so you can touch them with your fingers and not give yourself some nice looking burns!
6. When cooled enough to the touch, spread the seeds on a piece of wax paper. They will be kind of stuck together, so just separate the seeds.
7. Sprinkle additional salt on the seeds. Let cool completely and enjoy!

This is a very easy recipe. And I found that the extra salt at the end really added a lot to the flavor of the seeds. We also use kosher salt in our cooking. We really like the flavor and texture, but I am sure that regular table salt would work just fine! We hope you enjoy them as much as we have!

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