Toasted pumpkin seeds

Here’s a Halloween treat for you. If you are carving pumpkins, you can save the seeds and toast them for a great snack.

Toasted pumpkin seeds

1 cup pumpkin seeds, rinsed of any goop
1 tablespoon vegetable oil (or peanut oil, if you have it)
1/4 teaspoon salt

The first step is to dry the seeds out. Preheat your oven to 250 degrees. Spread out the seeds on a lined baking sheet and pop them in the oven. It takes about an hour at this temperature.

After the seeds have dried and cooled, switch to a shallow pan on the stovetop. Turn it up to about medium heat and add the oil. Once it’s nice and hot, drop in the pumpkin seeds and sprinkle on the salt. Keep stirring the seeds — they will whistle and maybe even pop, and eventually start to turn brown. Once most of them have some browning on them, turn off the heat. All done!

You can see the difference between dried seeds (right) and toasted ones (left).

If you want a sweet snack, you can make these:

Sweet and salty pumpkin seeds
adapted from Martha Stewart

1 cup pumpkin seeds
4 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon cinnamon
pinch of cayenne pepper
1 1/2 tablespoons vegetable or peanut oil

You start the same way, by drying out the seeds in the oven at 250.

Mix up 3 tablespoons of sugar and the spices in a bowl.

Then heat up the oil in a shallow pan, add 1 tablespoon of sugar and the seeds. Keep stirring until the seeds are a little brown and caramelized. Then transfer the seeds to the bowl of spices and toss to coat them.

These are super yummy, but I can’t eat too many of them without going into a sugar coma.

Happy Halloween!