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Roasted Pumpkin Seeds

Roasted Pumpkin Seeds

Prep Time:  10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yields: 12

Ingredients:
  • 3/4 cup Raw Pumpkin Seeds
  • 1 tbsp Medeiros Olive Oil
  • 1/2 tsp Marcum Salt
  • 1/4 tsp Marcum Garlic Powder
  • 1/4 tsp Marcum Paprika (optional)
  • 1/8 tsp Marcum Black Pepper
Directions:
  1. Preheat oven to 350.
  2. Wash pumpkin seeds in a colander to remove the pulps and fibers. Throughly dry with a towel.
  3. In a small bowl, combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using) and black pepper.
  4. Lightly grease a sheet pan with olive oil. Evenly spread the seasoned pumpkin seeds on the sheet pan.
  5. Bake until the seeds are toasted and crunchy, about 12-15 minutes. Stir every 5 minutes for even toasting,  and check for doneness with each stir by tasting a seed for crunchiness.
  6. Transfer the roasted pumpkin seeds to a bowl to cool down and enjoy.
Recipe Tips:
  1. The recipe can be easily doubled or tripled depending on how many seeds your pumpkin yields.
  2. To make separating the pulps from the seeds a bit easier, add them to a medium sized bowl. Fill the bowl with warm water and rub the seeds together in the palm of your hands to remove the stringy flesh. Allow the seeds to float to the top of the bowl, then use a spoon to skim them from the surface.
  3. Transfer to a colander to further rinse before drying.
  4. Store in an airtight container for up to 2 weeks.