Thursday, October 28, 2010

Garlic Rosemary Pumpkin Seeds

It's almost Halloween! Time to carve those pumpkins. But what to do with all of those seeds? Bake them and save them for later for a yummy treat. These are so good they're addicting. Plus it makes your kitchen smell wonderful in the process. Make sure to clean the pumpkin seeds and lay them out on a piece of parchment paper or foil and leave overnight to dry.



2 c. rinsed + dried pumpkin seeds
1 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp garlic powder (I put a little more than this...I love garlic!)
1 Tbsp. fresh chopped rosemary

1. Preheat the oven to 275 degrees
2. Line a pan/cookie sheet with parchment paper or foil.
3. Mix all of the ingredients in a bowl until the seeds are well coated.



 4. Place in pan and cook for 1 hour stirring every 15 minutes. The seeds are done when they are slightly browned and crispy.
5. Stuff face!



This recipe was shared with:

Original Recipe

2 comments:

  1. Thank you so much for sharing with Full Plate Thursday. Hope you have a wonderful week and come back soon!
    Miz Helen

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  2. Hi Ashley - Thanks for linking up to Lunchbox Love at Allergy Free Vintage Cookery. I'm featuring these awesome pumpkin seeds on tomorrow's linkup. Congratulations! :)

    ~ Lisa

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