Here at The Paula Deen Test Kitchen, we carve an obscene amount of pumpkins in October and all through the fall. Don’t get us wrong, though; we love it! We get such a big kick out of carving ghoulish grins and sinister silhouettes. So, what’s the problem, you may ask?
Piles and piles of pumpkin seeds.
Because of our waste-not, want-not attitude, we firmly believe in the following motto: “Let no seed go to waste!”
We’re here to answer that perennial question: What are you supposed to do with all of those extra seeds? The Test Kitchen has developed four super simple ways to turn those slimy seeds into some tasty (and dare we say, healthy) snacks in well under an hour and using only a few items that are probably already in your pantry!
Do you have any snack-y seed ideas? Be sure to share them in the comments below!
4 cups pumpkin seeds
2 Tablespoons olive oil
1 Tablespoon Paula Deen Silly Salt
Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
Remove pumpkin seeds from pumpkin and discard any pulp. Rinse seeds under running water to remove any remaining pumpkin. Spread seeds out on paper towels to thoroughly dry.
Toss pumpkin seeds with olive oil and sprinkle with Silly Salt. Spread seeds out in an even layer on the parchment lined baking sheet. Bake for 30 to 45 minutes, tossing every 15 minutes to prevent burning. Allow pumpkin seeds to cool before eating. Store in an airtight container at room temperature.
Sweet and Spicy Pumpkin Seeds
4 Tablespoons unsalted butter
4 cups pumpkin seeds, roasted and salted
1 1/2 cups light brown sugar
2 teaspoons chili powder
In a medium saucepan, melt butter. Add seeds and toss to coat in butter. Stir in brown sugar and chili powder. Spread onto a baking sheet lined with parchment paper. Let cool completely.
Pumpkin Seed Snack Mix
1 1/2 cups pumpkin seeds, roasted and salted
1/2 cup unsweetened coconut flakes
1/2 cup dried dates, chopped
1/2 cup unsalted almonds
1/2 cup candy coated chocolate pieces
In a large bowl, combine all ingredients until well incorporated. Store in an airtight container at room temperature.
1 stick unsalted butter
1 cup light brown sugar
1/2 cup honey
1/2 teaspoon pumpkin pie spice
2 cups pumpkin seeds, roasted and salted
Melt butter in a small saucepan over medium heat. Stir in sugar and honey. Bring to a boil. Cook, without stirring, until mixture is medium amber and a candy thermometer registers 280 degrees, about 6 minutes. Stir in pumpkin pice spice and pumpkin seeds. Cook until mixture reaches 300 degrees, about 2 minutes. Pour onto a baking sheet lined with parchment paper. Let cool completely. Break into pieces. Store in an airtight container at room temperature.
Read More From Holidays and Entertaining.
My Recipe Box | Log in to view
Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
Friday, May 9th starting at 6:30 pm at the Downstream Casino Pavilion. Admission: $100 per person; $60 per person for auction only. Limited seating available. Purchase tickets online. Proceeds benefit The Bag Lady Foundation.
Join Paula for tea and conversation at St. Mark Catholic Church, Richmond, KY. Get tickets online.
In celebration of the 25th Anniversary, come join the Deen Family for a Book Signing at The Lady & Sons on Friday, June 13th from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!