Crispy Roasted Pumpkin Seeds 

These crispy, seasoned pumpkin seeds are a perfect treat for Halloween or Samhain! They are very easy to make too! Reserve all the goop from inside your pumpkin when you carve it:

Remove all of the seeds from the goop. (See this post for directions on how to carve a pentagram pumpkin.)

Preheat your oven to 350 degrees Fahrenheit. Put the seeds in a colander and wash them very well:

Add the washed seeds to a saucepan:

Add two teaspoons of salt and four cups of water:

Bring to a boil, then boil for ten minutes:

Drain the boiled pumpkin seeds:

My boiled seeds weighed about 290 grams, which was 1 7/8 cup.

For that amount of boiled seeds, I used 9 g (2 tsp) of oil and 4 g (1 tsp) of Magickal Seasoning Blend. If you have more or less seeds, adjust the oil and seasoning accordingly.

Toss the seeds with the oil to coat them all evenly:

Add the seasoning and mix again:

Spread the seeds out on a parchment-lined baking sheet:

Roast them for 35 to 49 minutes at 350 degrees Fahrenheit, stirring them every 10 minutes:

When the roasted seeds have cooled down, taste and see if you think they need more seasoning. If they do transfer the seeds to a bowl and toss them with more seasoning to taste. Store your roasted seeds in an airtight container. Enjoy!


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