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You are here: Home / Cooking / How to Make Pumpkin Seeds that Don’t Suck

October 31, 2013 by: Kara Noel Lawson

How to Make Pumpkin Seeds that Don’t Suck

I’m not a huge fan of roasted pumpkin seeds. You just make them and eat them because… well… that’s just what you do after carving a jack-o-lantern.
Everybody has one or two, complainS then you call it a night.
This year my husband says, “you’re the only one who likes those.”
Did I detect a bit of mockery in his tone?
Could he actually be insinuating that we shouldn’t roast pumpkin seeds?
I don’t think so.
This is a family tradition.
I’m going to roast the hell out of these things, and when everybody wants some I’m going to be like, “I thought you didn’t like pumpkin seeds.”
Because apparently I’m a closet a&$hole.
So I googled, and found two recipes that looked tasty – one savory and one sweet.
They both turned out amazing!
And yes, I did get to say, “in your face,” to Brad when he reached for more.
It was a shining moment for all closet a&$holes everywhere.

How to make pumpkin seeds that people will actually eat.

pumpkin seeds that don't suck
Sweet pumpkin seeds
(modified from one I found on Serious Eats)sweet pumpkin seeds

Ingredients:

  • 1 1/2 cups pumpkin seeds
  • 3 tablespoons melted butter
  • 1/4 cup of sugar (yes I know… it’s a lot of sugar)
  • 1 heaping teaspoon cinnamon
  • 1/4 teaspoon salt

sweet roasted pumpkin seedsPreheat oven to 325.
Mix all the ingredients in a glass baking dish (I used glass because I thought metal would be too much to scrub later).
Cook for 30 minutes stirring twice during the baking.
Pull out of the oven and put on parchment paper to cool.
Store in a sealed container.cooling sweet pumpkin seeds

Savory Pumpkin Seeds
savory pumpkin seeds

Ingredients:

  • 1 1/2 cups pumpkin seeds
  • 2 tablespoons melted butter
  • 2 tablespoons of minced garlic (I just use the store bought stuff)
  • 1 teaspoon salt
  • 2 tablespoons of parmesan cheese (I didn’t do this but I’m going to next time!!)cooking pumpkin seeds

Preheat oven to 325.
Mix all the ingredients in a glass baking dish (I used glass because I thought metal would be too much to scrub later).
Cook for 30-45 minutes stirring twice during the baking.
Let cool and enjoy!
Store in a sealed container.

And here is all our carving glory… (will I ever have one picture of everybody looking at the camera?)my five pumpkins

a real manSafe Families

wanted to draw his pumkinwanted to do it allwanted to do what cora didhot mess babyforeign exchange student's 1st halloween

The End.

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Kara Noel Lawson

@karanoellawson

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Here at Small Things I share how we can all do Small Things to positively impact our families, our neighborhoods, our communities and the world. I also freelance for local and national publications.

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