Spicy Cajun Roasted Pumpkin Seeds

Name: Spicy Cajun Roasted Pumpkin Seeds
Total time: 3000 s
Yield: 2 Cups
Cuisine: American
Ingredients: Seeds from freshly carved pumpkin; 1/2 tsp Pink Salt; 1 tsp Tony Cachere's; 1/2 tsp Cayenne Pepper; 1 tsp Garlic Powder; Pinch Paprika; 1 Tbs Vegetable Oil; 1 tsp Worcestershire

Lewis72 @lewis1972

Well, this year was my very first time carving a Halloween pumpkin. Being that I don't like for things to go to waste, I decided to try my hands at roasting some pumpkin seeds, but with a slight twist.

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Ingredients

50 Minutes

2 Cups

Seeds from freshly carved pumpkin
1/2 tspPink Salt
1 tspTony Cachere's
1/2 tspCayenne Pepper
1 tspGarlic Powder
PinchPaprika
1 TbsVegetable Oil
1 tspWorcestershire

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Steps

50 Minutes

1

Preheat oven to 300 degrees. Separate as many of the seeds from the pulp as you can and rinse them in a colander under cold water. Shake the seed as dry as possible, but do not pat dry them with paper towels as this may cause the seeds to stick.
2

Spray a baking sheet with nonstick baking spray. Spread the seeds in a single layer on the baking sheet and roast for approximately 30 minutes in order to dry them out.
3

In a mixing bowl, toss the seeds with vegetable oil (may substitute olive oil or melted butter), pink salt (my preference, sea salt or plain salt will suffice), Tony Cachere's, cayenne pepper, garlic powder, paprika and worcestershire sauce. Place back onto backing sheet and return the seeds to the oven and bake until crisp and golden, approximately 20 more minutes.
4

Remove the seeds from the oven and allow to cool, as they should become more crisp as they begin to cool off.