Happy Halloween & Pumpkin Seeds Recipe
Happy Halloween & Pumpkin Seeds
Isn’t she cute??
Happy Halloween to all my friends out there! A few weeks back, the Oldest was home from college and his girlfriend wanted to carve pumpkins–who am I to say no to that request, so we carved pumpkins and had the best time in the lovely fall afternoon.
- …and then I made pumpkin seeds…
- Pumpkin Seeds
- 3 cups pumpkin seeds*
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon Lawry’s salt
DIRECTIONS:
After digging all of the seeds out of your pumpkins, throw them into a large sink filled with water. Start swirling the water and most of the seeds will separate from the pumpkin. Using a strainer, get out the seeds and place them on paper towel to dry *Don’t let them dry completely or they will stick to the paper towel-I know this for a fact.
Preheat oven to 300 degrees. Mix the seasonings; set aside. Spray a non-sticking cooking sheet with Pam, lay the seeds out on the pan and sprinkle with the seasoning. Bake for about 15 minutes, turn, sprinkle with a little more seasoning then continue baking for another 10-15 minutes, until the seeds are done to your liking. Store in a covered container for up to a week (just see if they last that long)
Ingredients:
Directions: