It's looking like Halloween around here. I sent my first grader off to school this morning as a chocolate chip cookie. Her two year old sister will join her as the ever so important milk bottle for trick or treating. Together they are a very frightening milk and cookie. I can't take costume idea credit it was all my first graders idea. Then their talented Nana stepped up to sew the costumes.
We had so much fun this year carving pumpkins. We grabbed the Trader Joe's chocolate haunted candy house to make for the second year in a row. That's becoming a fun tradition. After carving pumpkins I don't usually roast the seeds. I haven't had much luck with them in the past. This year with an accumulation of neighbor and friend recipe tips I think we found a good method. See the recipe details below. Have a safe, fun and spooky Halloween!
Pumpkin Seed Roasting Recipe
- Pumpkin seeds
- Lawry's Seasoned Salt
- Olive Oil or Butter
- Preheat oven 400F.
- Wash pumpkin of of the seeds.
- Boil the pumpkin seed in salt water for 10 mins.
- Remove from water and pat dry with a paper towel.
- Toss them in a bowl with butter or olive oil and Lawry's Seasoned Salt to your taste and amount of seeds.
- Spread the seeds on a baking sheet and bake for 5-20 mins. Watch them closely they can burn quickly.
- Remove and place in a bowl to pop like popcorn.
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