Roasted Pumpkin Seeds

Tis' the season!! These are one of my all time favourite snacks! Classic salt & peeper are always so good but I decided to et a little funky with them!

Here's 2 recipes I came up with! Hot & Sweet and Dill Pickle

HERES THE SECRET (my dad's secret, not mine as much as I would love to take all the credit) to pumpkin seeds <--- After you have cleaned them, BOIL THEM for 10 minutes before you start baking them!!  This gets them REALLY crispy without burning them.

Preparing Your Seeds

Dig all of the seeds out of your pumpkins. Rise a couple of times until there is no pumpkin guts left on them.  Boil the seeds in a big pot of water for 10 minutes.  Remove and place on a paper towel to soak up most of the water.

Preheat oven to 300 degrees. Grease a baking sheet or use parchment paper.  Once you choose your recipe to follow, prepare your seeds with seasoning.  Spread the seeds in a THIN layer on the baking sheet, if they are too close together or you have too many seeds, they will end up chewy. Bake for 25-35 minutes, stirring them up every 5-10 minutes and KEEP AN EYE on them!  Once they are slightly browned, they are ready.  

Hot & Sweet Pumpkin Seeds

Ingredients:

For every 1/2 cup of seeds, you'll need:

1 Tsp Coconut Oil

1 Tbsp Coconut Sugar (or brown sugar)

1/2 Tsp Himalayan Salt

1/8 Tsp Cayenne Pepper

1/8 Tsp Black Pepper

*If your nervous of the heat on these, leave out the black pepper.

Coat your seeds until evenly spiced!

Dill Pickle Pumpkin Seeds

Ingredients:

1 Tsp Olive Oil

1 Tsp White Vinegar (this gives them the sour kick like a pickle)

1 Tsp Dill (I used dried)

1/2 Tsp Garlic Powder

1/2 Tsp Himalayan Salt

1/8 Tsp Black Pepper

Hope you enjoy these combos as much as my little family did!!