Salty Spicy Roasted Pumpkin Seeds

Salty Spicy Roasted Pumpkin Seeks

Author note: To make the seeds a bit more decadent, substitute the olive oil for melted butter. If you prefer a lot of heat, use 1/2 teaspoon cayenne pepper

1 1/2 (to 1 2/3 cups) raw pumpkin seeds

1 tablespoon extra-virgin olive oil

1/4 teaspoon cayenne pepper

1/2 teaspoon dried thyme leaves

3/4 teaspoon kosher salt

1/2 teaspoon dried thyme leaves

  1. Heat the oven to 300 degrees.
  2. Remove the seeds from one large carving pumpkin. Wash the seeds and pat dry with a paper towel.
  3. Place the oil, cayenne, salt and thyme into a medium sized bowl. Stir well.
  4. Add the pumpkin seeds into the oil mixture. Stir well and coat the pumpkin seeds.
  5. Evenly spread out the seeds onto a rimmed baking sheet. Place in the oven and roast for 20-25 minutes, stirring the seeds once, after 12 minutes of roasting.
  6. Remove from the oven and immediately pour into a bowl. Let cool.
  7. Serve warm or at room temperature.

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