Tuesday, January 17, 2012

Spicy Roasted Pumpkin Seeds

Oh man, remember when you were eating lots of pumpkin pie and other pumpkin related things? Did you make delicious and spicy pumpkin seeds? I did. And then totally didn’t blog about it. So here you go friends! Hopefully this will help you out in the future because they were very, very good.

Spicy Roasted Pumpkin Seeds from Serious Eats:

1½ c. pumpkin seeds
2 Tb. olive oil
1 Tb. red pepper flakes
½ tsp. smoked paprika
¼ tsp. cayenne pepper

Preheat oven to 350 degrees.

Scoop out the inside of your pumpkin, and separate seeds from pulp. Don't worry if there's a little pulp left on the seeds when you roast them—it only adds flavor. Just remove the biggest pieces so that the seeds are easy to toss.

In a bowl, toss the seeds with the oil, coating thoroughly. Add salt and seasonings. Spread seeds in one even layer across a greased baking sheet (or you can use a cookie sheet covered in aluminum foil).
Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds every so often while they're baking, so that they toast evenly. Cool and serve. And see how long they last (hint: not very.)

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