Thursday, October 28, 2010

Spiced Pumpkin Seeds

I made this recipe without even realizing it.  I was trying to think of a yummy spice mixture for roasted pumpkin seeds, so I used the same spices as for Chex Party Mix: salt, garlic salt, and Worcestershire sauce.  (Side note: in my family, we call it "What's-this-here-sauce"). Turns out, someone has already thought of using that spice combination over at  I used double the amount of spices though, and peanut oil instead of margarine. I also quadrupled the recipe. 

We had some friends over to carve pumpkins this year so I had seeds from 6 pumpkins to roast!  After everyone went home, I picked through the pumpkin innards and collected the seeds, trying to remove as much of the stringy stuff as possible.  Then I put them into a large bowl of cold water and agitated them with my fingers to clean them even more.  The stringy pulp sort of sinks while the seeds float, so you can skim them off with a slotted spoon.  I laid them out in a single layer on baking sheets to dry overnight.  They tend to stick to whatever you lay them on, so make sure you don't use paper towels or anything that will leave lint or a residue, (unless you like a little insoluble fiber on your seeds, then have at it).  I used wax paper, but I would have used parchment if I had had some.

If they are still pretty wet the next day, you can put them into a low temperature oven (the lowest it will go) for a couple of hours (I did that). If you know of a better way to dry them please enlighten me!  At this point, you can proceed with the recipe.     

Happy Halloween!

Spiced Pumpkin Seeds
adapted from
makes about 2 cups

Note: All measurements are approximate, so add more or less according to your personal preferences.  I have also tried this spice mixture on hulled pumpkin seeds with equally yummy results.    

2 cups raw whole pumpkin seeds
1-2 tablespoons peanut oil
1 teaspoon salt
1/2 teaspoon garlic salt
1-2 tablespoons Worcestershire sauce

Preheat oven to 350 F.  

In a large bowl, toss the seeds with the oil.  Add the spices, and toss to coat.  Spread onto baking sheets in a single layer.  Bake for about 15 minutes, stir (rotate baking sheets if baking more than one sheet) and bake for another 8-10 minutes, or until golden brown.

Cool on baking sheets.  Store in an airtight container at room temperature if you're going to eat them soon, or in the fridge or freezer for longer storage.  They will go rancid if you leave them at room temperature for too long, so I'm told.  Mine never last that long.  

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