Saturday, October 27, 2012

Old Bay Seasoned Pumpkin Seeds

Once a year, I find myself craving freshly roasted pumpkin seeds. There is nothing like it, when the leaves are on the ground, yet some still hanging onto the branches, golden and rust in color. I love to look out the window as a few sporadic leaves fall ever so gently before the glass, as the wind, takes them down. It makes me want to have hot apple cider and carve a pumpkin! With it being the last weekend before Halloween, I think a lot of kitchens will have bowls full of seeds, on their tables. Don't let them go to waste! They are great to snack on while you are carving your pumpkin! There is no easy way to get the seeds out of the pumpkin, other than a spoon and your bare hands, it's messy and fun. And in a matter of 25 minutes, that messy pile becomes a tasty snack! Have a great weekend everyone! Happy carving and roasting!

  • pumpkin seeds
  • 1 teaspoon olive oil
  • Old Bay seasoning
  • cooking spray
  • garlic powder
  • sea salt

Clean your pumpkin seeds, under cold water, hand picking the threads out. Line them in a single layer on a large cookie sheet. Sprinkle Old Bay seasoning (nothing like a little Old Bay in the autumn, with memories of summers past, filled with blue claw crabs, caked on with the good stuff, enjoyed on hot balmy nights) on them along with a little garlic powder. Spray them with cooking spray and place the sheet in a 375 degree pre-heated oven. Bake for 10 minutes. After 10 minutes, take them out and toss the seeds with the olive oil and adjust the seasoning as needed, I ended up adding a little salt and more Old Bay. Back in the oven they go, for another 15-20 minutes, until golden brown or darker if you like! Keep an eye on them, so they don't burn. Enjoy!

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