It’s the perfect season for batches of homemade spiced pumpkin seeds. I love surprising my family with the different and unusual combinations of spices in my roasted pumpkin seeds. This recipe is by far the winner this year. Our Garlic Olive Oil is amazing when paired with Moroccan seasonings. If you don’t have a Moroccan blend, mix coriander, cumin, and curry.
| Servings |
cups
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Ingredients
- 3 cups pumpkin seeds
- 1/4 cup Roasted Garlic Olive Oil
- 1 Tbsp Moroccan Spice Mix
- 1 tsp Salt
- 5 cups water
Ingredients
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Instructions
- Preheat oven to 375*
- In stock pot, add pumpkin seeds ( works great with squash seeds as well) water, and salt. Boil for about 15-20 minutes.
- Drain and reserve seeds.
- Transfer to bowl and add oil and spices.
- Place on jelly roll pan.
- Bake in oven for 30-45 minutes. Enjoy!
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