Salty Spicy Roasted Pumpkin Seeds
Ingredients
- 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
Instructions
- Heat the oven to 300 degrees.
- Remove the seeds from one large carving pumpkin. Wash the seeds and pat dry with a paper towel.
- Place the oil, cayenne, salt and thyme into a medium sized bowl. Stir well.
- Add the pumpkin seeds into the oil mixture. Stir well and coat the pumpkin seeds.
- 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.
- Remove from the oven and immediately pour into a bowl. Let cool.
- Serve warm or at room temperature.
Notes
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
