Thursday Jake and I went to our friends' house for a pumpkin carving party. I took home some yummy pumpkin seeds to roast. I have a recipe for a spicy version I typically use, but I wanted to try something new. This morning, I threw a few spices together, roasted the seeds and let them cool slightly. I ate a few and could not stop. They turned out so good — crunchy and savory with a hint of smoky flavor. I had to hurry and take a picture before I devoured them all. The key ingredient in these is smoked paprika. Regular paprika and Hungarian paprika have completely different flavors. I would use smoked or the flavor will not be the same.
Roasted Pumpkin Seeds
To prep the seeds before roasting, clean the seeds in a strainer under running water, removing the pulp from the seeds or let soak in water for 5 minutes. Spread seeds out on a baking sheet. No paper towel needed. Allow seeds to dry for several hours or overnight. Another option is to turn the oven on the lowest setting and bake until they are dry.
When your seeds are dry, preheat oven to 400. Drizzle olive oil over the seeds. Sprinkle lightly with garlic powder, onion powder, ground sea salt (not the flakes they are too large) and smoked paprika. Toss around to coat all seeds. Bake in oven for 7-10 minutes until the seeds are a light golden brown. Stir once during baking. Let them cool for a few minutes and serve.
sprinkled with spices before baking