October 14, 2012
After carving your pumpkin, use those leftover seeds to make spicy roasted pepitas. If you are addicted to sunflower seeds, you'll love this recipe. The seeds are seasoned with paprika (sweet and smoky), garlic powder, and cayenne pepper. If you like a little bit of sweet mixed in, add some brown sugar. Spicy roasted pumpkin seeds are the perfect snack food.
Ingredients:
1-2 cups fresh pumpkin seeds (approx. seeds from one medium pumpkin), cleaned
1-2 tsps Kosher salt
1 Tbsp olive oil
1 tsp sweet or Hungarian paprika
1/2 tsp smoked paprika
1/2 tsp garlic powder
Dash of cayenne pepper
Directions:
Preheat oven to 400 F. Line a baking sheet with parchment paper or foil.
In a medium saucepan or pot, bring pumpkin seeds, water and salt to a boil -- approximately 2 cups water for every 1/2 cup pumpkin seeds and 1/2 tsp salt for every cup of water. (See notes). Bring to a boil, simmer for 10 minutes, drain and discard water.
Arrange seeds in a single layer on the prepared baking sheet. If there is not enough room, prepare a second sheet or roast in batches.
Combine dry ingredients in a small bowl. Sprinkle spice mixture over the seeds and roast for 20-25 minutes or until seeds are golden brown and fragrant, stirring once or twice halfway through.
Allow seeds to cool slightly (5-10 minutes) and enjoy! Store in an airtight container for up to 4 days.
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