Roasted pumpkin seeds are a great snack to enjoy whilst carving your pumpkin.
It’s a great high protein snack that you’re free to make with any flavor you desire.
Try making your own roasted pumpkin seeds using this step-by-step guide.
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Makes 2 cups
Ingredients
2 cups pumpkin seeds4 tablespoons butter1 teaspoon salt (or sugar!
That’s right, and this pumpkin was pretty cheap.
Scoop out the seeds into a bowl
Using a metal spoon, scoop out the seeds.
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Separate the strands of pumpkin pulp from the seeds, and just throw it on that towel.
You’ll have a chance to clean it later.
Spread them onto a dishtowel.
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You’ll get a nice roast from the seeds if you pat them dry.
Whichever you decide, you’ll choose your teaspoon of salt or sugar based on that.
If it’s ataco seasoning, curry,oreverything bagel seasoning,you’ll want to use salt.
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Let the seeds roast for 30 minutes first.
Roast for the last 10 minutes.
Roast for 40 minutes
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check that to stir the seeds every 10 minutes!
Kiersten Hickman/Eat This, Not That!
So after every 10-minute segment, mix the seeds with a wooden spoon.
Once they are done, wait for them to cool completely.
You don’t want to burn your tongue!
Kiersten Hickman/Eat This, Not That!
Roasted Pumpkin Seeds Full Recipe
Easy, healthy,350-calorie recipe ideasyou can make at home.
Kiersten Hickman/Eat This, Not That!
Kiersten Hickman/Eat This, Not That!
Kiersten Hickman/Eat This, Not That!
