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Roasted Pumpkin Seeds
Roasted Pumpkin Seeds

Before you jump to Roasted Pumpkin Seeds recipe, you may want to read this short interesting healthy tips about Information on How to Elevate Your Mood with Food.

Mostly, people have been trained to believe that “comfort” foods are not good for the body and need to be avoided. Sometimes, if your comfort food is essentially candy or other junk foods, this holds true. Other times, however, comfort foods can be altogether healthy and it’s good for you to consume them. There are some foods that actually can raise your moods when you consume them. If you are feeling a little bit down and you need a happiness pick me up, try a couple of these.

Put together some trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all great for helping to elevate your mood. This is because these foods are high in magnesium, which helps to raise your production of serotonin. Serotonin is the “feel good” chemical that tells your brain how you feel all the time. The higher your serotonin levels, the happier you will feel. Not just that, nuts, specifically, are a great protein food source.

You can see, you don’t need to eat junk food or foods that are terrible for you to feel better! Try these tips instead!

We hope you got benefit from reading it, now let’s go back to roasted pumpkin seeds recipe. To make roasted pumpkin seeds you need 6 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Roasted Pumpkin Seeds:
  1. Take pumpkin seeds (whatever comes out of the pumpkins you empty)
  2. Prepare unsalted butter - melted (about 1 tbs per cup of seeds)
  3. Use worcestershire sauce (about 2 tsp per cup of seeds)
  4. Take garlic powder (about 1/2 tsp per cup of seeds)
  5. Use onion powder (about 1/4 tsp per cup of seeds)
  6. Use seasoned salt - such as Lawry's (just a pinch per cup of seeds)
Instructions to make Roasted Pumpkin Seeds:
  1. When scooping out your pumpkins for carving reserve the seeds in a large bowl making sure there is as little "other guts" (pulp/fibers) from inside the pumpkins as possible in the seeds, a little left behind is ok just no large globs. Do not rinse the seeds. Being wet with the gooey residue will help the butter and seasoning stick and also add additional flavor.
  2. When you're done carving roast your seeds! Preheat oven to 300°F. Lightly coat a baking sheet with nonstick spray.
  3. Add all other ingredients in the bowl of seeds to personal taste, using the quantities listed as guidelines. Stir to thoroughly coat seeds. NOTE: I usually end up with 2 - 3 cups of seeds out of what we carve.
  4. Spread pumpkin seeds out in an even layer on prepared baking sheet, place in preheated oven for 40 minutes or until coating is dry and darkened slightly, stirring every 10 minutes. NOTE: I usually taste one at 40 minutes to gage texture (let it cool first!). If there's a decent crunch they're ready. If not, go for 10 minutes more.
  5. Let cool on baking sheet (they crisp up more as they cool). When completely cool store in an air tight container. Enjoy munching till they're gone!

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