Roasted Pumpkin Seeds
This recipe first appeared on allrecipes.com. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
This roasted pumpkin seeds recipe turns a handful of seeds into a crispy, delicious snack with just butter and salt, which you likely already have.
- Time
- 50 minutes
- Equipment
- Oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat the oven to 300 degrees F (150 °C) (150 degrees C (300 °F)).
Toss the cleaned and dried pumpkin seeds in a large bowl with the melted butter and salt until evenly coated.
Spread the seeds in a single layer on a baking sheet. For easier cleanup, you can line the baking sheet with parchment paper.
Bake in the preheated oven until golden brown, stirring occasionally to ensure even roasting, about 45 minutes.
Notes
To prep seeds: Scoop seeds from the pumpkin and soak in a bowl of water to separate the pulp. Rinse in a colander and dry thoroughly with a towel before roasting. For extra crunch, you can simmer the clean seeds in salty water for 10 minutes before drying and roasting. This recipe also works for other winter squash seeds. Store cooled seeds in an airtight container at room temperature for up to two weeks or in the fridge for up to two months.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 83
- Protein
- 3 g
- Carbs
- 9 g
- Fat
- 5 g
- Fiber
- 1 g
Where the calories come from
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