Pumpkin Seeds

PumpkinSeeds-1One of my favorite parts of fall has nothing to do with pumpkin spice lattes, even though that is a fun perk.  It has to do with snacking on pumpkin seeds.  Yes I am a big snacker, I will admit it, I love anything that is salty and has a crunch to it. Does that make me a horrible person? Probably not, but I have a hard time controlling myself. I rarely keep snacks in the house because I can devour a whole bag in one sitting. But these little guys only happen when I buy a pumpkin, which is only a couple of times a year, so I say SNACK ON!

PumpkinSeeds-3Ingredients:

  • Seeds from a baking pumpkin (you can use them from a carving pumpkin as well, but they usually don’t crisp up as well)
  • sea salt
  • coconut oil

PumpkinSeeds-2Directions:

  • Clean pumpkin seeds of all pumpkin guts
  • Place seeds in a small pot and cover with water.  Add about 1 tsp of sea salt to the water.  Bring to a boil for 10 minutes.
  • Remove from heat and strain seeds.  Try to get seeds as dry as possible.  I patted mine down with paper towels.
  • Add to a baking sheet.  Do no over crowd, they should all be in one layer.
  • Melt about 1 tbs of coconut oil, pour over seeds and toss to coat.
  • Spread seeds out on baking pan and sprinkle with some sea salt.
  • Bake at 350 for 10 minutes. After 10 minutes remove and toss.  Add back to oven for another 7 minutes.
  • Now the seeds with either be done or need a few more minutes.  I recommend eating one or two to see where they are.  You do not want to burn them. Usually the insides will cook faster than the outsides.
  • If necessary toss again and add back into oven for a few more minutes.
  • Remove from oven and let cool.
  • Enjoy

PumpkinSeeds-4

 

 

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