Don’t discard the seeds after you’ve carved your Halloween pumpkin. Turn them into a salty snack by adding olive oil, salt and your choice of spices and baking them until crisp and golden. Or try this delicious recipe!

Ingredients

  • 3 cups pumpkin seeds dried for at least 24 hours
  • 3 Tbs coconut oil or butter
  • ½ tsp vanilla extract
  • 4 Tbs granulated sugar
  • 2 tsp ground cinnamon
  • 1 tsp sea salt

To dry pumpkin seeds:

Remove from pumpkins and rinse thoroughly. Spread out in a single layer on a baking sheet lined with paper towels. Let sit at room temperature for 24 hours, changing the damp paper towels out for dry ones after about 12 hours and stirring occasionally.

Directions

  1. Preheat oven to 160°C. Very lightly grease a large baking pan, set aside.
  2. In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
  3. Melt coconut oil or butter in a large microwave safe bowl or on the stovetop in a pot.
  4. Remove from heat and stir in vanilla.
  5. Mix in pumpkin seeds until they are all evenly coated.
  6. Add dry ingredients to the pumpkin seeds and mix until all evenly coated.
  7. Spread pumpkin seeds on your prepared baking pan in single layer.
  8. Bake for 25-35 minutes, stirring every 10 minutes, until seeds begin to brown.
  9. To test for doneness: remove a few seeds from the pan and let sit on the counter to cool. If they harden up, the seeds are done. If they remain soft, return to the oven, checking them after 5 minutes. Continue baking in 5 minute intervals until done.
  10. Once seeds are done, transfer them from the warm pan to another pan lined with parchment paper to let cool.