Roasted pumpkin seeds

We make these every year and I swear it’s the only reason my husband wants to carve pumpkins. He gets so excited about these darn pumpkin seeds. Who can blame him though? All that vitamin E goodness. Over the years I have mastered the saltiness, crispness and flavor of these seeds to perfection. So here it is, my super simple roasted pumpkin seeds recipe.

You will need:

  • sea salt
  • olive oil
  • butter
  • garlic salt

Place all your pumpkin seeds in a collander in the sink. Rise with cold water and try to pull as much of the large chunks of stringy pumpkin gook off as possible. You can leave the smaller pieces, they add flavor. Next spread the seeds out over a cookie sheet to dry overnight.

Melt 2 tablespoons of butter (for about one cookie sheet full of seeds) and pour in a mixing bowl with the seeds. Add 2 tablespoons of sea salt, 1 tablespoon olive oil, and 1 teaspoon garlic salt. Bake at 400 degrees for about 15 minutes, stirring the seeds if necessary. You want the seeds to brown but now burn. Add a little salt if need be.

Let them cool (if you can wait.) Then enjoy!