Welcome back, friends, to #MyKitchenMyRules! I am pulling an Oldie but Fall Goodie from the archives! (No, I do not have another broken foot! Thank goodness.)
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Here is my quick and easy recipe to transform pumpkin seeds left over from carving pumpkins into the most delicious savory snack. Did you know those seeds are 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.
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The best part is I’m using my go-to BBQ rub, Bob’s Smokin’ Southern BBQ, LLC from the Veterans I met at the gun show!
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Click https://www.leighsells.com/blog/31/Low+and+Slow+Roasted+Pumpkin+Seeds+Recipe to find the recipe, watch the full episode, and subscribe to my channel for all the great new recipes.
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Make sure to call this girl if you have any questions about anything real estate! And if your REALTOR association or brokerage needs a speaker, DM me because I am ready to share my trade secrets with you!
Check out my recipe below – Give it a try and let me know how you like it!
★ INGREDIENTS ★
* Pumpkin seeds (rinsed and strings removed)
* Water
* Butter
* Bob‘s Southern Barbecue seasoning or other savory seasoning blend
* Parchment paper
★ DIRECTIONS ★
1. Boil pumpkin seeds in water for 10 minutes to cook insides.
2. Drain seeds and pat dry.
3. Toss seeds with butter and seasoning blend.
4. Spread seeds in a single layer on parchment paper lined baking sheet.
5. Bake at 280°F for about 1 hour, stirring once, until seeds are dry and crisp.
6. Enjoy!
Please keep these coming!
David Casler Great – glad you like the recipe David!