I thought today I would share how we made our roasted pumpkin seeds today! Yeah?
We melted a bunch of I can't believe it's not butter and stirred in the seeds. Unfortunately, we didn't measure anything the whole time. So, you'll just have to play it by ear if you're recreating the "recipe." But with the butter, you just want to make sure each seed has some on it because the butter is what will make the spices stick. Alternately, you could use Pam and spray the seeds.
Then we added salt and pepper. Again, we didn't measure, but you want to be able to see some pepper on all the seeds.
Stir stir stir. You wanna see some of these on each pumpkin seed too.
To roast them, you spread them out on a cookie sheet. They can be overlapping a bit but you want them pretty flat. We started with the oven at 250 degrees, but we ended up turning it up to 300 because they were taking foreverrrr.
We pulled them out every ten minutes and stirred/flipped them.
I was hesitant, just because I'm bad at trying new foods and not sure how I feel about eating pumpkin anyway. But they were pretty good!
Are any of you big fans of roasted pumpkin seeds? (I know Katie is!)