A delicious way to re-purpose the seeds from your Halloween pumpkin decor!
4 cups clean pumpkin seeds, roughly 3 large pumpkins worth*
2 teaspoons salt
2 tablespoons Olive Oil
Preheat the oven to 350 degrees Fahrenheit.
Add pumpkin seeds + 1 quart of water and salt to a stock pot and bring to a boil over high heat. Reduce the heat to medium high and simmer for 10 minutes. Remove from the heat, strain all of the water off of the pumpkin seeds.
Place the seeds in a large bowl and drizzle with olive oil. Using your hands stir the seeds until they are coated with the oil.
Spread the seeds evenly on two parchment lined baking sheets and sprinkle generously (and by generously – I mean, to taste 😉 ) with Tom’s Steak Rub.
Place the the baking sheets in the oven and bake, stirring every 10 minutes for 30-40 minutes or until the seeds are a crispy golden brown. Remove the seeds from the oven and cool until they are comfortable to handle. Enjoy!
If your seeds are coming straight outta the pumpkin, soak the seeds overnight in a large bowl of water in the fridge. Drain the seeds, removing any of the remaining pumpkin guts.
Keywords: roasted pumpkin seeds