Mixing Up The Traditional Roasted Pumpkin Seed Recipe
Roasted pumpkin seeds are fun to make, addictive to eat and are packed full of fiber. This year I thought I would experiment with the spice mixes. Instead of toasting the seeds in the oven at 300 degrees, this year I also tried toasting them on the stove top in a little bit of canola oil. I then transferred each batch to a paper towel lined plate and tried these three toppings. Double or triple these spice mixes as needed for your batch size.
Smoked Paprika and Onion Powder
Mix together 1 teaspoon salt, 1/4 teaspoon smoked paprika and 1/4 teaspoon onion powder. Sprinkle liberally onto the still-hot pumpkin seeds.
Parmesan, Garlic Powder and Basil
Mix together 1 tablespoon Parmesan cheese (the grated kind, not shaved), 1/4 teaspoon garlic powder and 1/4 teaspoon dried basil. Sprinkle liberally onto the still-hot pumpkin seeds.
Cinnamon Sugar and Salt
Mix 1 tablespoon sugar with 1/2 teaspoon of cinnamon and 1/2 teaspoon of salt. Sprinkle liberally on the still-hot pumpkin seeds.
I have to admit that the cinnamon sugar mix was my favorite, but that may just be because I have the palate of a 4 year old. The other mixes were delicious and would be great to put out in a bowl for a Halloween party.
Do you roast pumpkin seeds?