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Total Time
35mins
Prep 15 mins
Cook 20 mins

Toasted pumpkin seeds are a delight when seasoned with rosemary! This is a recipe from Silver Ravenwolf's Halloween Book.

Ingredients Nutrition

Directions

  1. Rinse pumpkin seeds.
  2. Boil water. Add salt.
  3. Pour seeds into boiling water.
  4. Boil until seeds are soft. (They should turn brownish-gray and many will slip to the bottom of the pot.).
  5. Drain the broiled seeds ion a colander, and pat seeds dry. Put in a bpwl with olive oil, salt, and the rosemary.
  6. Mix lightly. Preheat your oven to 350 degrees.
  7. Spread the seeds on a large cookie sheet covered with aluminum foil. Make a single layer of seeds (don't have any little piles).
  8. Put seeds in oven 20-30 minutes. If the seeds turn brown, you are overcooking them. They should look white and dry. You do not need to turn theb seeds. When finished, use a spatula to slide the seeds off the foil and into a bowl. Allow to cool before little hands touch them.
Most Helpful

5 5

Great recipe. The rosemary is a great addition. My husband tried them and said, "These are even better than last year." Thanks for posting.

5 5

I really like this recipe. I liked boiling the seeds first and then roasting. The rosemary added a great flavor. A really great twist on the traditional pumpkin seeds.