Recipe: Delicious Roasted Pumpkin Seeds

Roasted Pumpkin Seeds. We Are the Largest Online Restaurant Supplier Serving Restaurants and Individuals. Toss seeds in a bowl with the melted butter and salt. Pumpkin seeds don't roast evenly — the insides tend to get done faster than the shells, and they can burn in the middle before the shells are nice and toasty.

If you're really in a rush, you can "roast" your pumpkin seeds in the microwave. Place them in a single layer in a glass pie plate. Keep an eye on the pumpkin seeds so they don't get over toasted. You can cook Roasted Pumpkin Seeds using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Roasted Pumpkin Seeds

1. You need of pumpkin seeds (whatever comes out of the pumpkins you empty).
2. It's of unsalted butter - melted (about 1 tbs per cup of seeds).
3. You need of worcestershire sauce (about 2 tsp per cup of seeds).
4. Prepare of garlic powder (about 1/2 tsp per cup of seeds).
5. You need of onion powder (about 1/4 tsp per cup of seeds).
6. It's of seasoned salt - such as Lawry's (just a pinch per cup of seeds).

When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl. Clean the seeds: Separate the seeds from the stringy pulp, rinse the.

Roasted Pumpkin Seeds step by step

1. When scooping out your pumpkins for carving reserve the seeds in a large bowl making sure there is as little "other guts" (pulp/fibers) from inside the pumpkins as possible in the seeds, a little left behind is ok just no large globs. Do not rinse the seeds. Being wet with the gooey residue will help the butter and seasoning stick and also add additional flavor..
2. When you're done carving roast your seeds! Preheat oven to 300°F. Lightly coat a baking sheet with nonstick spray..
3. Add all other ingredients in the bowl of seeds to personal taste, using the quantities listed as guidelines. Stir to thoroughly coat seeds. NOTE: I usually end up with 2 - 3 cups of seeds out of what we carve..
4. Spread pumpkin seeds out in an even layer on prepared baking sheet, place in preheated oven for 40 minutes or until coating is dry and darkened slightly, stirring every 10 minutes. NOTE: I usually taste one at 40 minutes to gage texture (let it cool first!). If there's a decent crunch they're ready. If not, go for 10 minutes more..
5. Let cool on baking sheet (they crisp up more as they cool). When completely cool store in an air tight container. Enjoy munching till they're gone!.

Follow these tips to get the best results when roasting pumpkin seeds. Get the trick to toasting the seeds to golden brown deliciousness. When the seeds give a nutty aroma and golden brown color, they are ready! Hand-on-heart, this is not like one of those times in which people suggest you eat the entire apple - core, seeds and all - or gnaw the gristle from your chicken bones; roasted pumpkin seeds are simply a joy, through-and-through, and it's one of the great foodie crimes that so many thousands are discarded like yesterday's coffee grounds, year after year. Pumpkin seeds are also known as "pepita" — a Mexican Spanish term.