Hatchery says, “if you’re anything like us, you tend to look forward to eating roasted pumpkin seeds more than you do carving the orange gourds-we don’t blame you. With so many flavor combinations out there, it’s easy to whip up something you’re bound to love. Of course, why take chances when there’s a surefire way to make super flavorful roasted pumpkin seeds, and that’s by using Sweet Is The Spice’s ‘Sweet & Salty Surrender’ blend as your flavor base. The name says it all: it’s a little sweet, a little salty, and your new favorite secret ingredient! In less than 30 minutes, these tasty morsels can be your Halloween treat.”
We couldn’t agree more!
Roast Pumpkin Seeds
Prep time
Cook time
Total time
Hatchery's "only way to make pumpkin seeds," recipe. We are flattered...for sure. "Blushing."
Author: Sweet It The Spice
Recipe type: Appetizer/Snack
Ingredients
- 1 pumpkin (or seeds from the store)
- Olive oil
- Sweet & Salty Surrender
Method
- Preheat oven to 350 degrees F.
- Using a sharp knife, carefully cut a hole out of the top of the pumkin.
- *Be sure to cut at a 45-degree inward angle, so as to prevent the lid from falling in when you replace it.
- Scoop out the seeds and place them in a large bowl.
- Transfer to a colander or large strainer and rinse thoroughly.
- Dry completely with a paper towel.
- On a parchment lined baking sheet, spread the seeds out and coat with olive oil.
- Sprinkle Sweet & Salty Surrender over seeds.
- Toss to coat evenly and spread the seeds into an even layer.
- Place the seeds in the oven and roast for 10 minutes.
- Remove and let cool.
- Store in a glass container for several weeks.
Photo and video courtesy of Hatchery.co
