Roasted Pumpkin Seeds | 52 New Foods Challenge Recipe
The secret to super crunchy pumpkin seeds is to boil them for 10 minutes before roasting.
Ingredients
- 1 medium sugar pumpkin
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- Ground cinnamon
- Ground nutmeg
Directions
- Preheat the oven to 350 degrees.
- Cut the pumpkin in half. Scoop out the seeds. Rinse.
- In a small saucepan, bring 2 cups of water to a boil. Add the seeds and boil gently for 10 minutes. Drain.
- Transfer the seeds to a rimmed baking sheet. Toss with oil. Spread into a single, even layer on the pan.
- Bake for 15 to 20 minutes, or until the seeds turn golden brown and begin to pop.
- Before serving, toss the seeds with salt, cinnamon, and nutmeg.
- Reprinted from The 52 New Foods Challenge: A Family Cooking Adventure for Each Week of the Year, with 150 Recipes by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright (c) Jennifer Tyler Lee, 2014
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 3g | |
| Recipe makes 4 servings | |
| Calories 30 | |
| Calories from Fat 30 | 100% |
| Total Fat 3.38g | 4% |
| Saturated Fat 0.47g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 145mg | 6% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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Reviews
November 5, 2014
I made these tonight with pumpkin seeds left over from Halloween. They were tasty and addictive. I added about twice as much cinnamon as nutmeg, I baked about 25 minutes to get the golden brown color I like. The spices are a fun twist that I haven't tried before. Thanks for sharing Jennifer!I've cooked/tasted this recipe!
Comments
November 6, 2014This is one of our pass time nibbles with friends haha! Fun to eat for hours!
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