Happy Halloween!

As promised, I have my roasted pumpkin seeds recipe for you today. It is quick, easy and suchhh an addictive snack!

I have discovered a secret... pumpkin guts sink and seeds float. Great news right!? Well, I think it is and I got pretty excited about it! Trust me, it makes cleaning the seeds a breeze. You can easily change up the flavor of your seeds with some curry powder, chili powder maybe even some smoked paprika if you are feeling adventurous.

Ingredients:
Fresh/ Raw Pumpkin Seeds
Salt
Pepper
Olive Oil
Parchment Paper

Method:

1. Add a cup or two of water to the bowl holding your pumpkin seeds, swish them around a little, loosening the guts stuck to the seeds.
2. Allow the seed bowl with the water to sit for 5 to 10 minutes. This will allow the pumpkin flesh/ guts to sink to the bottom of the bowl and separate from the seeds.
3. Skim the seeds off the top of the water with your hand or a slotted spoon and place the seeds on 2 layers of paper towel to dry. (NOTE: Do not leave the seeds for longer than an hour on the paper towel... the seeds will fuse to the dried paper towel... I may or may not have been pulling seeds off paper towel last night for an hour)
4. Mix your dried seeds in a bowl with 1 tbsp of oil per cup of pumpkin seeds.
5. Add a 1 tsp of salt per cup of pumpkin seeds and a pinch of pepper per cup of pumpkin seeds.
6. Spread seeds onto a parchment lined baking sheet and bake at 400 for 10 minutes. After 10 minutes, remove the seeds and flip/toss around the pan and bake for another 9 minutes. Watch the seeds in the last 3 minutes, remove before they get to dark in colour.
7. Let cool and enjoy!

Happy Halloween and Safe Trick-or-Treating tonight!
xo
C