The simple ingredient list that these Roasted Garlic Pumpkin Seeds call for yields the most fantastic flavor. I love it when a simple recipe gives you something you'll love forever. You can use this recipe for seeds right out of a pumpkin or toasting pepitas any day of the year.
Time needed: 15 minutes.
I start this recipe with raw pepitas and a little olive oil in the bottom of a pan. My favorite part, and when you can tell they are done, is when you see them go from long flat seeds to more round and puffy.
- Start with Raw Pepitas
- Oil your pan
In a large frying pan, give it 2-3 turns of the pan with olive oil. Heat over medium heat until the oil begins to move quickly in the pan.
- Add Pepitas
Add in the seeds and toss to coat.
- Season the Pepitas
Season the seeds with 1 teaspoon each, roasted garlic powder, hot smoked paprika,
andsalt. Continue tossing in the pan until the seeds have puffed up, 6-8 minutes.
- Finishing the seeds
You know the seeds are done when they have become round and they begin to give off an audible popping sound. Remove them to a paper towel lined tray to cool. When the popping stops they are ready to eat.
These Roasted Garlic Pumpkin Seeds are great to eat by themselves but they also make a great garnish for fall and winter soups. I use them to top my Pumpkin Beer Cheese Lasagna to give it a little extra crunch.
More Fall recipes from my friends!
Healthy Pumpkin Muffins from Kathryn at Worn Slap Out
Triple Chocolate Brownies from Lori at Josie + Nina
Leave a Reply