As I write this post, I’m noshing on one of my favourite Halloween treats… and it’s not candy!
There’s only one time of year when I buy pumpkins, so at Halloween I always make roasted pumpkin seeds. They’re a delicious – and healthy – savoury snack.
If you’ve ever wondered how to make them (psst… it’s super easy!), read on.
- Pumpkin seeds from 1-2 large pumpkins (or more, if you have them)
- Oil (I use olive oil, but canola or avocado oil work well, too)
- The Keg steak spice (or seasoning salt)
- Scoop the pumpkin seeds out of your soon-to-be jack o'lanterns
- Place the seeds in a bowl and cover with water; let soak for at least 15 minutes (this helps loosen the pumpkin slime)
- Drain the seeds and put them in a colander
- Manually remove pumpkin pieces and slime from seeds and rinse well
- Pat the seeds dry with paper towel
- Put seeds on a large baking sheet (must have sides so they don't slide off) and drizzle oil on top
- Using your hands, ensure all seeds are lightly coated with oil
- Sprinkle The Keg seasoning (or seasoning salt) lightly all over the seeds
- Bake in a 250 degree Fahrenheit oven for 2-3 hours, or until seeds are toasted and crispy.
- Add extra seasoning, if desired (to taste)... and enjoy!