Roasting Pumpkin Seeds

                               Happy Halloween

My ninth recipe for October is the leftover seeds from your scary cool pumpkins that you carved just for Halloween. This time I am adding two different recipes for Pumpkin seeds so try them both and enjoy.

When you're carving your Halloween pumpkins, don't throw away the seeds! Toasted and salted, pumpkin seeds have a nutty flavor. They're even better flavored with sweet and savory spices.

  
 Super simple Pumpkin Recipe
Rinse pumpkin seeds under cold water and pick out the pulp and strings. (This is easiest just after you've removed the seeds from the pumpkin, before the pulp has dried.)

Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. If you prefer, omit the oil and coat with non-stick cooking spray.

Sprinkle with salt and bake at 325 degrees F until toasted, about 25 minutes, checking and stirring after 10 minutes.

Let cool and store in an air-tight container.

Here are two of my favorite Pumpkin seed recipes and what you are going to need to bake them.

Cinna-Sweet Pumpkin Seeds

4 cups pumpkin seeds, rinsed and dried

1/2 cup margarine, melted

2 tablespoons brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup white sugar, divided

Preheat oven to 350 degrees F (175 degrees C). 

Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.

Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. 
Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.  

Toasted Pumpkin Seeds

2 cups raw pumpkin seeds

1 1/2 teaspoons Worcestershire sauce

1 1/2 tablespoons butter, melted

1 1/4 teaspoons seasoned salt 
Preheat the oven to 250 degrees F (120 degrees C). 

Rinse the pumpkin seeds and pat dry. Place them in a bowl. Add the Worcestershire sauce, melted butter and seasoned salt; stir until evenly coated. Spread out in an even layer on a baking sheet. 

Bake for about 1 hour in the preheated oven, stirring occasionally, until crisp, dry and golden brown.

"I personally just enjoy mine plain with seasoned salt, toasted in the oven but which ever you enjoy take the recipes and have fun with them. Get your kids involved because they love this kind of stuff.:-)"