Browned Butter Roasted Pumpkin Seeds Recipe

October 31, 2019Van

Prep time: 12 hours

Cook time: 50 minutes

Serves: 8

My favorite holiday has always been Halloween. The whole month of October is filled with festivities, awesome Halloween decorations and tons of treats and one of my favorites is roasted pumpkin seeds. Most people only get to have these once a year, so it should taste AMAZING! My recipe is very simple, but super delicious – the seeds are coated in salted butter (use Kerrygold if you can find it) and it slowly browns in the oven, giving the pumpkin seeds a beautiful nutty flavor. We just eat the entire seeds – they are crunchy and salty like popcorn. I hope everyone has a super fun Halloween today!

Browned Butter Roasted Pumpkin Seeds Recipe

October 31, 2019 Van

Prep time: 12 hours
Cook time: 50 minutes

Serves: 8

www.foodisafourletterword.com

Ingredients

Raw Seeds from a large Pumpkin, about 2 Cups
3 Tablespoons Salted Butter
¼ Teaspoon Granulated Sugar
¼ Teaspoon Kosher Salt

Method

1)
Scrape the pulp and seeds from a pumpkin into a bowl. Wash the seeds off in a colander, separate the pulp from the seeds and discard the pulp. Line a large baking sheet with paper towels and evenly spread out the pumpkin seeds. Let the seeds dry out over night.
2)
Pre-heat your oven to 325°F. In a medium sauce pan, add 3 Tablespoons of Salted Butter, ¼ Teaspoon of Granulated Sugar, ¼ Teaspoon of Kosher Salt and melt the butter on low heat. Add the dried pumpkin seeds and toss so the seed are evenly coated.
3)
Line a baking sheet with parchment paper or a silpat and spread the seeds in a single layer. Bake at 325°F for 35 minutes (toss them around every 10 minutes), then turn off the oven and let the seed rest in the oven for another 15 minutes . Remove from the oven and sprinkle on a little more kosher salt or sea salt. Enjoy!