Roasted Spicy Pumpkin Seeds

There are so many reasons to love Halloween! The cooler temps and brisk winds are great reasons for making soups and casseroles, or maybe you like to use Halloween as an excuse to decorate your house, get dressed up in crazy costumes and have a party!

Some people might also enjoy stealing a piece or two of candy, but I for one get very excited about carving pumpkins and roasting the seeds.

I have tried a hundred ways of preparing pumpkin seeds, but I think this is my favorite method so far......

Roasted Pumpkin Seeds

(printable version)

1 ½ cups fresh pumpkin seeds (approx. seeds from one medium pumpkin)

1 tsp Kosher salt

1 Tbsp olive oil

1 tsp chile powder

1/2 tsp smoked paprika

1/2 tsp cayenne pepper

Preheat oven to 400 F. Line a baking sheet with foil, or use a non-stick cookie sheet.

In a medium pot, bring pumpkin seeds, water and salt to a boil -- approximately 2 cups of water for every 1/2 cup pumpkin seeds, and 1 tsp salt for every cup of water. Once it comes to a boil, reduce heat and simmer for 10 minutes, drain and discard water.

Place the drained seeds in a large mixing bowl. Drizzle with olive oil and toss to coat.

Combine dry ingredients in a small bowl. Sprinkle spice mixture over the seeds, and toss well to coat.

Arrange seeds in a single layer on the prepared baking sheet. Roast for 20-25 minutes or until seeds are lightly browned, stirring once or twice halfway through.

Allow seeds to cool for 5-10 minutes and enjoy! Seeds can be stored in an airtight container or plastic bag for 4-5 days.

Wishing you a happy and safe Halloween!