Halloween’s over and we’ve all carved our pumpkins… and if you’re like me you now have a big bag of raw pumpkin seeds in your fridge. Here’s a delicious and easy recipe to make and enjoy for toasted Pepitas! OK, we’re really making toasted pumpkin seeds. I just like the word “pepita!” This has become one of my go-to snacks for parties in the fall. When I don’t have freshly harvested seeds on hand, I love the convenience of the pre-shelled, store bought seeds. So easy and so tasty! Make lots because they’ll go fast.
3 cups raw pepitas
1 tbsp extra virgin olive oil
1 tsp salt
1/2 tsp paprika
1 – Preheat oven to 350. Mix the olive oil, salt and paprika* in a bowl. Add in pepitas and mix thoroughly to cover all seeds.
2 – Spread seeds on a foil lined baking sheet that you’ve sprayed with olive oil. Bake for 10 minutes. Watch the seeds carefully so that they don’t burn. Once you hear popping they are done, so don’t go far from the oven.
3 – Pull pan out of oven. Lift the foil and seeds out of pan and place on wire rack. (Getting the foil away from the hot pan helps them to cool much faster). Serve at room temperature. Store in the freezer to extend freshness.
*For a little extra zip add some Old Bay or Cayene Pepper seasoning before toasting!
Makes 3 cups
Please drop me a note and tell me how you like them!
photo: Jen Fariello Photography