|This is a modest amount of pumpkin seeds from our five pound pumpkin.|
|Pumpkin seeds need to be towel dried before mixing with butter and spices.|
|Roasted pumpkin seeds taste great with butter, nutmeg, sugar, cinnamon and salt.|
I combined melted butter, salt, sugar, cinnamon and nutmeg in a bowl. Meanwhile, I spread the seeds on a Silpat (silicone pad) in a half sheet baking pan. The seeds were piled on the Silpat and the oven was set to 350 degrees. I poured the butter mixture onto the seeds and mixed it with the seeds by hand. Then I spread the seeds out onto the pan in a single layer.
Most recipes I viewed said to roast the seeds in the oven for ten to fifteen minutes. I ended up toasting the seeds for twenty. I would just keep on eye on the seeds and look for browning after fifteen minutes. It probably depends on how wet your seeds are.
|This is Diane's home grown toasted and tasty pumpkin seeds.|
Diane's Toasted and Tasty Pumpkin Seeds
*per 1 cup of pumpkin seeds
1 tbs melted butter
1 tsp granulated sugar
1 tsp salt
1/4 tsp grated nutmeg
1/4 tsp cinnamon
1. Set oven to 350 degrees. Rinse seeds and remove excess pumpkin flesh. Drain in fine mesh colander. Dry with paper towels.
2. Melt butter and place in a small bowl. Add sugar, salt, nutmeg and cinnamon. Combine.
3. Place seeds on parchment paper or silicone pad on sheet pan. Pile seeds onto sheet pan. Add butter mixture. Throughly mix seeds with butter mixture by hand. Spread seeds out into single layer.
4. Place sheet pan in oven. Check in fifteen minutes for browning of seeds and smell of cinnamon. Remove and let cool.