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.
Paula, I love watching you and your family. I miss seeing your show, I watched you everyday. My son lives in Charleston S.C. He took me to the Lady & Sons to eat. Oh my goodness! People are always telling me that I look just like the cooking lady Paula Deen. I always tell them that you are my hero. May God Bless You
Mary Ann Tharp in A Summer of Burgers on August 15, 2014 at 10:48 pm
Add a few spoonfuls of parmesan cheese to the flour and cornmeal breading and it kicks the tomatoes up another notch. Bev
in Crispy Fried Green Tomatoes on August 15, 2014 at 10:33 am
I just bought Paula's Peach Salad Dressing and wondered if anyone has a good recipe that they use it in?
Melissa in Taste Testing 101 on August 13, 2014 at 8:36 am
Congrats Bobby. Loved the family picture miss you Paula on TV will be watching online. Jack is getting big. Looks like his mom but Matt aka moose has your face. Your eyes cheeks hair even falls to his face like yours except to the left. Good luck on your next venture. You give us other 60+ yr women strength to move on. Keep up the good work.
Carol Bryant in Love at Last on August 11, 2014 at 6:12 pm