I made this recipe up the other day when baking my pie pumpkin up, and it's fantastic. The seeds have the perfect crunch, and are full of flavor. A yummy, easy snack. Definitely double and triple this recipe and enjoy with a group! Delicious.
Ingredients
- raw pumpkin seeds: 2 cups
- unsalted butter: 2 Tbsp (melted)
- garlic salt: 1 Tbsp
- onion salt: 1 tsp
- paprika: 0.25 tsp (to taste)
Metric Conversion
Stages of cooking
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Separate seeds from pulp and rinse under warm water. Pick out remaining pulp. Shake off excess water, place on a towel, and roll up. Let dry in a warm location for 2 to 3 hours.
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Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or foil.
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Mix dry pumpkin seeds and melted butter together in a bowl. Sprinkle on garlic salt, onion salt, and paprika. Spread on the prepared baking sheet.
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Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Let cool and store in an airtight container, but they taste amazing warm, too.
