Toddler Recipes:  Roasted Pumpkin Seeds

Description

Our favorite pumpkin seed recipe. Great tasting recipe that you can eat seeds whole or crack open to eat. We also have a simple classroom recipe you can print here: Pumpkin Seed Recipe

Ingredients

pumpkin seeds
  • 1 1/2 cups Pumpkin Seeds

  • 1 Tablespoon butter melted or Olive Oil

  • 1-2 teaspoons Salt or Seasoned Salt

  • 1/2 teaspoon Garlic Salt (optional)

  • 1 teaspoons Worcestershire sauce (optional)

Other Items

  • Cookie sheet
  • Foil or parchment paper
  • Wooden Spoon
  • Bowl
  • Colander

Steps

  • Rinse seeds well in colander with warm water to remove stringy pumpkin.
  • Dry on paper towels and lay in a single layer on a cookie sheet to dry overnight for best results. Do not dry on the paper towels or the seeds will stick.
  • Preheat oven to 300 degrees F
  • Line cookie sheet with foil or parchment paper. We prefer parchment paper.
  • Combine the seasoned salt, Garlic Salt, Worcestershire, melted butter and pumpkin seeds in a bowl.
  • Spread the seeds on a cookie sheet in a single layer.
  • Bake for about 45-60 minutes or until the seeds are light golden brown. Stir the seeds occasionally while baking.

Tips and Suggestions

  • Always make sure that your child is ready to eat pumpkin seeds before giving it to them. You may have to remove the shell for them to try tasting without the harder shell or cook for the full hour to make it "brittle" and easy to eat whole without peeling shell.
  • If using a toaster oven, temperature and time may vary so watch closely. I usually set toaster over about 25 degrees below recipe recommendations.
  • Roasting when seeds have dried overnight will produce better results.
  • Spreading the seeds out in a single layer will also produce better results.
  • Other things to try adding are pepper, or dash of sugar
  • If you prefer to crack the shell and only eat the inside, cook for 45 minutes. If you like to eat the entire shell and seed, cook for an hour.
  • If you prefer the seeds to be saltier, boil in salted water for about 20 minutes. We have not tried this yet but have read this will salt the seed inside and not just the outer shell.

Our Classroom Recipe

Basic Recipe Easy for Anyone to Try! We used this one in the classroom in a toaster oven.

Ingredients

  • 1 1/2 cups Pumpkin Seeds

  • 1/2 teaspoon Salt

  • 1 1/2 Tablespoon Vegetable Oil or Olive Oil

  • Dash of Seasoned Salt, or Garlic Salt to taste

Steps

  • Rinse seeds well in colander.
  • Dry on paper towels and lay in a single layer on a cookie sheet to dry overnight for best results. Do not dry on paper towels or seeds will stick.
  • Preheat oven to 300 degrees F
  • Line cookie sheet with foil or parchment paper.
  • Mix the salt, oil and seeds in a bowl.
  • Spread the seeds on a cookie sheet in a single layer.
  • Bake for about 45-60 minutes or until the seeds are light golden brown. Stir the seeds occasionally while baking.

Thanks for stopping by! Comments Are Welcome!