Ingredients
Roasted Pumpkin Seeds
- About 2 cups raw pumpkin seeds
- 2 TBSP MagicalButter Oil
- 1 tsp kosher salt
- 1 tsp black pepper
How To
Roasted Pumpkin Seeds
- Preheat oven to 350°F.
- Scoop raw pumpkin seeds out of a pumpkin, leaving the pulp behind. Wash the seeds using a colander to remove the leftover pulp.
- Lightly grease a sheet pan with olive oil. Evenly spread the pumpkin seeds on the sheet pan. Add salt and pepper to taste and top with infused oil.
- Bake until the seeds are toasted and crunchy, about 15 to 30 minutes. Stir the pumpkin seeds every 5 minutes for even toasting, and check for done-ness with each stir by tasting a seed for crunchiness.
