Best Roasted Pumpkin Seeds

Soon we will be carving pumpkins and creating our scariest jack-o-lanterns to decorate our porches with. But what about the pumpkin seeds? Here is how to make tasty ones to get a trick and a treat out of your pumpkin this year!

• Seeds from 2 large pumpkins
• ½ teaspoon Seasoned Salt of choice (Mrs. Dash flavors are great)
• ½ tablespoon olive oil
• 1 teaspoon mustard powder
• 1/4 teaspoon ground red pepper or paprika for less spicy
• Dash of salt

Preheat oven to 350 degrees F.

Scrape out and remove seeds from your two pumpkins. Wash and clean your seeds from your pumpkin, making sure you remove any unwanted pumpkin rinds or deformed seeds. Wash in a colander and once again remove any unwanted bits.

Soak the clean seeds in a bowl full of water for 1/2 hour on the kitchen counter or overnight in the refrigerator. Drain the seeds, discarding the water.

Fill a pot with water and a dash of salt (enough water so that it will cover the seeds). Bring the water to a boil. Place seeds into the boiling water and boil gently for about 10 minutes.

Turn off the heat and drain the seeds and place back into your empty bowl. Toss seeds with olive oil. Lay out seeds in a thin layer onto a cookie sheet. Sprinkle with seasoned salt. Place in oven and move and turn the seeds over about every 10 minutes, making sure they are not burning. Seeds are done after about 40 minutes or when they become firmer and are no longer soft. You do not want dark spots on your seeds, you want them to be a darker yellow.

Season with additional salt if desired. Remove from oven and allow to cool. Place into a clean mason jar or another food-safe storage container. Enjoy!