Toasted Pumpkin Seeds

I know it would make sense to post this recipe before Halloween.  But I'm working in real time here, so maybe you can put it on your list for next year.

Last weekend we hosted a pumpkin carving party for a few friends and family!  I love sharing this tradition with a group of fun people.

If you're wondering why Penelope and Ivan are wearing matching outfits, Steve instructed the kids to wear "camo" so he could rile them up for an intense round of hide and seek in the woods.  I thought this sounded a little scary given it's bow hunting season...my sensible child agreed but only for a minute...so on they played and the kids had an awesome day!

With more than a dozen pumpkins being gutted, I had no problem collecting a mound of seeds for toasting!  Toasted pumpkin seeds are an excellent crunchy and salty snack.  Very addicting, probably good for you, and absolutely worth the trouble to make them at home. 

Toasted Pumpkin Seeds:
Makes 5 cups.

5 cups large ripe pumpkin seeds, cleaned of most of the flesh and rinsed
1/3 cup vegetable oil
1/4 cup low-sodium Tamari sauce
1/2 teaspoon lemon pepper mix
1/2 teaspoon Lawry's seasoning salt

Preheat the oven to 325F.  Mix all ingredients together in a bowl.  Spread out onto a large sheet pan.  Bake for about an hour, stirring every 20 minutes.  The seeds on the outer edges of the pan will brown first so don't skip the stirring or they will burn.  Remove from the oven and cool completely on the pan before storing in an airtight container.

I find these seeds are best if they are roasted just past the point of a really toasty brown.  You will sense they are getting crunchy, and when they cool on the pan they crisp up even more.  If necessary, use 2 pans and rotate them in the oven each time that you stir.  In this case, or if your seeds are layered pretty deep, the cooking time may be longer.

Enjoy!  Hope you had a fun Halloween season!