I remembered that I already had posted this recipe last year, only after I took the pictures and prepared the photos for this post.
So please let me re-post this recipe.
This might be the first time, but you may see me repeating recipes in the
Since a few years ago Mr. D has carved three Jack-O-Lanterns before Halloween, which has left more than a few hundred pumpkin seeds, also with ample pulp :(
It's irksome to get rid of so much pulp, but YOU CAN DO IT!
Don't throw out pumpkin seeds and make this yummy crunchy snacks.
I roasted pumpkin seeds last weekend. I must confess that I've waited for a year to roast pumpkins.
Once pulp is removed, everything is so easy.
Remi and I love this snack! Try.
Oh, by the way, our three Jack-O-Lanterns are simpler than last year's. You can see 2011 Jack-O-Lanterns here.
Here goes the recipe, for the second time.
(Adapted from Food.com)
Raw whole pumpkin seeds from a medium size pumpkin
1 Tablespoons olive oil
(melted butter works too)
1/2 teaspoon cajun seasoning
1 pinch salt
Optional: 1/4 - 1/2 teaspoon onion powder
1. Remove pulp and rinse the pumpkin seeds and let dry overnight (at least)
2. Preheat oven to 275 degrees Fahrenheit (135 degrees Celsius).
3. Toss seeds with the olive oil, cajun seasoning & onion powder (if desired), and salt.
4. Spread the seeds in a single layer on a foiled baking sheet. I forgot to layer the foil this year as I didn't double-check the recipe since I knew the recipe by heart. :(
and bake in the preheated oven for about 30-35 minutes or until golden brown; stir once.
They cool down in no time, i.e. edible right away. :)
Believe me, it will not last more than 48 hours.
It was a wet Halloween here . Kids stilled enjoyed trick-or-treating a lot.
We gave out bags of chips this year for treats. It was fun.
It's the last day of October!
Have a nice evening.
Roasted Pumpkin seeds