Pumpkin Seeds

We carved pumpkins on Sunday and this year I was determined to get the seeds cooked because I love them so much!

After you’ve carved your jack-o-lantern for Halloween, it’s time to roast perfect pumpkin seeds! Here’s the recipe for how you can make this salty and crunchy snack.

Ingredients

• Seeds from 2 large pumpkins
• ½ teaspoon Trader Joes Seasoned Salt
• ½ tablespoon olive oil
• Dash of salt

Instructions

1. Preheat oven to 350 degrees F.
2. Scrape out and remove seeds from your two pumpkins. Wash and clean your seeds from your pumpkin, making sure you remove any unwanted pumpkin rinds or deformed seeds. Wash in a colander and once again remove any unwanted items.
3. Soak the clean seeds in a bowl full of water for 1/2 hour on the kitchen counter or overnight in the refrigerator. Drain the seeds, discarding the water.
4. Fill a pot with water and a dash of salt (enough water so that it will cover the seeds). Bring the water to a boil. Place seeds into the boiling water and boil gently for about 10 minutes.
5. Turn off the heat and drain the seeds and place back into your empty bowl. Toss seeds with olive oil. Lay out seeds in a thin layer onto a cookie sheet. Sprinkle withTrader Joes Seasoned Salt. Place in oven and move and turn the seeds over about every 10 minutes, making sure they are not burning. Seeds are done after about 40 minutes or when they become firmer and are no longer soft.
6. Season with additional salt if desired. Remove from oven and allow to cool. Place into a clean mason jar or another food-safe storage container. Enjoy!

Yum!