Since I roasted my pumpkin and used the flesh, you’re probably wondering, what about the seeds?!? I love making fun pumpkin seeds and experimenting with flavors. This year’s batch was the best – the seeds were evenly coated in salt and baked up perfectly.
After rinsing and air-drying the pumpkin seeds, I prepared the salt mixtures in three bowls. Using Bacon Salt (given to me by a friend), Smoked Sea Salt and Sel de Cuisine (both from Golden Fig), I stirred a couple pinches with a teaspoon or two of canola oil until the salt dissolved a bit. Dividing the seeds between the three bowls, each batch was tossed until coated and spread on a rimmed cookie sheet to bake at 400° for 10 minutes.
|Smoked Sea Salt|
|Sel de Cuisine|
Yum! Pumpkin seeds are a great snack and so easy to make. How do you dress up your pumpkin seeds?