FORGET HIGH-HEAT SHORTCUTS. BOIL AND BAKE LOW AND SLOW FOR PUMPKIN SEEDS WITH A CRISPY TEXTURE AND INTENSE FLAVOR IN EVERY BITE.
Hey friends, I am pulling an oldie but goodie up from the archives! (No, I do not have another broken foot! Thank goodness.)
Here is my quick and easy recipe to transform pumpkin seeds left over from carving pumpkins into the most delicious savory snack.
We all know what a pain it can be dealing with those slimy pumpkin guts and strings after the kids are done with their jack-o-lanterns. But did you know those seeds are actually packed with nutrients? With just a few simple steps, I’ll show you how to roast them low and slow until they’re perfectly crispy.
The best part is you probably already have all the ingredients at home. Just rinse off the seeds, boil them for 10 minutes, then toss with butter and your favorite seasoning. I love using my go-to BBQ rub Bob’s Smokin’ Southern BBQ Seasoning #7 from the Veterans I met at the gun show. Spread them out and bake for about an hour at a low 280 degrees.
Before you know it, you’ll have a healthy fall treat that’s perfect for football games, movie nights or just snacking while browsing more recipes in My Kitchen! My Rules!
So grab those leftover pumpkin seeds and give this a try. I promise it’s so easy even your kids can help (once they’re done with their pumpkin faces!). Leave me a comment and let me know what other quick recipes you’d like me to share. Now go make yourself some pumpkin seed goodness!
Y’ALL READY? LET’S GET COOKIN’!
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