Roasted Pepitas Pumpkin Seeds Recipes

ROASTED PEPITAS (PUMPKIN SEEDS)

Steps:

• Preheat oven to 350 degrees.
• Place the pepitas and olive oil in a small mixing bowl. Stir to coat.
• Add the cumin, garlic powder, and salt. Stir to coat.
• Spread the pepitas onto a baking sheet and roast for 10-15 minutes or until brown.
• Let cool, and enjoy!

ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

PEPITAS (ROASTED PUMPKIN SEEDS)

Steps:

• Combine all ingredients.
• Roast in shallow pan at 350°F for 1/2 hour stirring at least once. They can be roasted longer for a toastier flavor.
• Cool on paper towels.

PEPITAS (ROASTED PUMPKIN SEEDS) RECIPE - (4.3/5)

Steps:

• Toss the seeds into a colander and rinse them under cold water, pulling away the chunks of pulp as you go. Spread the rinsed seeds out on a baking sheet. It's important to allow the seeds to dry several hours or overnight. Beware: they're quite sticky/slimy, so don't place them on paper towels! Just leave 'em on the baking sheet and they'll be fine. When they're nice and dry, go ahead and preheat the oven to 250°F. Use your fingers to toss the seeds around to coat. Then salt the seeds generously. I use regular table salt for this one. Kosher salt's flakes are too big. And you can really go nuts with the seasoning: cayenne pepper, seasoned salt, even curry powder. But I like to keep it simple. Now just pop 'em in the oven for an hour or so, until the seeds are light golden brown. And that's it! Let them cool for a few minutes...then let the snacking begin! Pepitas need to be stored in an airtight container if they last beyond the first day. But in our kitchen, that hardly ever happens.