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Crispy, Crunchy Pumpkin Seeds

4

175 min

Crispy, Crunchy Pumpkin Seeds

Crispy, Crunchy Pumpkin Seeds Photo 1

Time

175 min

Serving

8 persons

Calories

98

Rating

4.00★ (1)

Cuisine

Author: Victoria Buriak
I made this recipe up the other day when baking my pie pumpkin up, and it's fantastic. The seeds have the perfect crunch, and are full of flavor. A yummy, easy snack. Definitely double and triple this recipe and enjoy with a group! Delicious.

Ingredients

  • raw pumpkin seeds: 2 cups
  • unsalted butter: 2 Tbsp (melted)
  • garlic salt: 1 Tbsp
  • onion salt: 1 tsp
  • paprika: 0.25 tsp (to taste)

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Stages of cooking

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  1. Separate seeds from pulp and rinse under warm water. Pick out remaining pulp. Shake off excess water, place on a towel, and roll up. Let dry in a warm location for 2 to 3 hours.
    Crispy, Crunchy Pumpkin Seeds Photo 2
  2. Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with a silicone mat or foil.
    Crispy, Crunchy Pumpkin Seeds Photo 3
  3. Mix dry pumpkin seeds and melted butter together in a bowl. Sprinkle on garlic salt, onion salt, and paprika. Spread on the prepared baking sheet.
    Crispy, Crunchy Pumpkin Seeds Photo 4
  4. Bake in the preheated oven until golden and crisp, stirring halfway through, about 45 minutes. Let cool and store in an airtight container, but they taste amazing warm, too.
    Crispy, Crunchy Pumpkin Seeds Photo 5

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