Roasted Pumpkin Seeds — At Home with Rebecka

It doesn't matter how old our children get, we still love to carve pumpkins together as a family and display them on our porch for all to see. It may be a messy job but carving pumpkins not only creates an opportunity to share valuable time with our children it also produces one of my all time favorite Halloween Treats...Roasted Pumpkin Seeds!

I have an insatiable "savory tooth" that hungers for a variety of salted chips, nuts, popcorn, grilled meats and cheese and crackers. This is why I look so forward to pumpkin carving day because I know, inside that squishy pumpkin flesh, awaits one of my favorite Halloween treats!

My "savory tooth" is always satisfied by the salty crunch of roasted Pumpkin seeds! I also have a "sweet tooth" but that story will have to wait until it's time to make Christmas goodies.

Roasted Pumpkin Seeds

3-4 cups cleaned pumpkin seeds

2 tablespoons Kosher Salt

5 cups water

Method:

Rinse and clean pumpkin seeds in cold water making sure to remove as much pumpkin flesh as possible. Place cleaned seeds in plastic container with a tight fitting lid, cover with salt and water, cover with lid, place in the refrigerate for 24 hours.

Preheat oven to 450

Drain seeds in a colander and set aside, cover a cookie sheet with aluminum foil and spray with non stick cooking spray, pour seeds onto the cookie sheet, spreading seeds into a thin layer, place cookie sheet on the middle rack of oven, set timer for 5 minutes, turn the seeds with a spatula and continue this process until the seeds are golden brown and totally dry, approximately 25-35 minutes

Cool seeds for 2 - 3 minutes and serve as a snack, or over salads and soups.

You can create variations to this recipe by adding your favorite spices...coriander, cumin and curry spices, or dill and garlic. Be inventive and create your own traditional Roasted Pumpkin Halloween snack.

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