It’s that time of year again, for carving pumpkins and toasting the seeds! I would have liked to have posted this before Halloween, but haven’t had the time or energy to do so! But here it is – a couple of days late!
My family LOVES toasted pumpkin seeds – it’s the hubby’s job to make them each year. We do not follow a specific recipe – it all depends on how many pumpkin seeds you have and how you like them to taste!
What I’ve shared below are the types of seasonings he adds to our pumpkin seeds (yielded from 4 pumpkins this year). We taste along the way and adjust the seasonings accordingly. Since we recently visited Kauai, I had to include some of our Guava Garlic Salt to the sauce that we purchased from Salty Wahine Gourmet.
Toasted Pumpkin Seeds
Pumpkin seeds – washed, drained, and dried
(note the above two items are used to also help the seasonings stick to the seeds)
Guava Garlic Salt (from Salty Wahine Gourmet)
Spread out pumpkin seeds in a large pan. Toss with above ingredients (plus more or less!) Cook in the oven….low and slow. We set the oven at 200 degrees F…..for hours. My big brother even cooks them overnight. If the heat is too high, the pumpkin seeds will toast way too fast and the inside will be chewy. Continue taste testing them as they cook – add more seasoning as you go if needed. Once they are crunchy and taste the way you like them, you are done! Enjoy!