My Herbs Blog
How I make my roasted pumpkin seeds:
You will need fresh seeds from a large pumpkin. Scooping your own seeds makes the best roasted seeds. (Whenever I have bought them premade- sorely disappointing, When I can not get pumpkins, I use the seeds from Butternut Squash.
What you need:
Extra Virgin Olive Oil
Sea Salt, and Herbs and Spices
Mountain Rose Herbs carries all kinds of sea salts, and herbs and spices to mix your own blend for making pumpkin seeds. You can click on one of my Mountain Rose Herbs banners below. I would recommend mixing: Their Himalayan Pink Sea Salt, with their Mediterranean seasonings. I would mix equal parts, 1 cup of each and store in a glass jar with a lid.
After you scoop out all the seeds, rinse under water in a colander. Pick off all the pulpy pieces and compost them. Continue to pick out all the seeds and set on your cookie tray. This can be boring. It is good to have a helper, (like a child) with this job.
Drizzle with Extra Virgin Olive Oil- COLD press only. My favorite oil for all things cooking and making herbal remedies. It is pure, healthy, and a gift from God.
"The olive tree is surely the richest gift of Heaven."
*Side note- never buy Olive Oil in plastic.
Then mix a little bit with the spatula so that the seeds are evenly coated. Then you can sprinkle with sea salt, and garlic powder, and whatever else you desire, or even try a specific spice blend, like the one I listed above. (Sarah's Sea Salt comes in Provencal, Caribbean, and Tuscan blends ).
Put the cookie sheet in the oven at 350 degrees for about 10 minutes. You will need to keep an eye on the seeds. When they are slightly brown, ever so slightly, they are finished. If you here them pop, they went a little too far, remove from the oven immediately.
Then you can cool slightly and serve in a pretty bowl. Best fall treat ever! Way better than candy.
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