We are carving pumpkins (actually day two of pumpkin fest this year as we carved at our friends’ home yesterday too!)…. of course we decided to roast the seeds.
So…..here is how I did it because they are a little different than the way most people roast them. I like pumpkin seeds when they are savory sweet and spicy.
First preheat your oven to 400° and then you clean the seeds well. Some people even boil them a few minutes in salted water but I don’t do that.
I clean them and toss them in a mixing bowl with dashes of salt, garlic powder, sugar, cinnamon, cayenne pepper, and a tablespoon and a smidgen more of Canola oil.
I toss everything together with a fork until evenly coated and spread out on a parchment or non-stick foil lined jelly roll pan. I roast in the oven for just shy of 20 minutes. At 400° depending on your oven they can either be finished in 10 minutes or closer to 20. But you have to keep an eye on it or they will burn. Especially when you add sugar because the sugar melts and caramelizes.
Bring them out of the oven and allow them to cool. Enjoy them and they are best eaten the day they are roasted.