Smoky Chipotle Pumpkin Seeds

October 9, 2013


I remember as a kid my favorite thing about carving pumpkins, was the pumpkin seeds my mom roasted and we snacked on for the next few days - if they lasted that long.

She would rinse them and salt them with Lawry's seasoning salt. But this year, I wanted to switch things up a bit and try some new flavors....Can you believe my husband had never tried roasted pumpkin seeds until I started making test batches? Seriously, he's glad to have me around to introduce him to culinary delights like these.

Smoky Chipotle Pumpkin Seeds
1 cup raw pumpkin seeds
4 tsp. Smoky Chipotle Tabasco
4 tsp. water
2 tsp. garlic salt
1 tsp. smoked salt
1 tsp. kosher salt
dash of black pepper

Mix ingredients together until seeds are coated. Spread in a single layer on a cookie sheet either greased or lined with parchment paper. Sprinkle 1/4 tsp. smoked salt on top. Bake at 275 for 30 minutes or until crunchy.

My husband is obsessed with this Tabasco sauce. I bought it for a recipe I found on Pinterest and he fell in love. What would we do without Pinterest? These seeds aren't spicy upon first taste, but it's definitely a building heat, the more you eat, the spicier they become.

I've already made several batches, I didn't even get a picture until my third batch, and I'm anticipating they will become a new household favorite.

How do you roast pumpkin seeds? Are you like my husband and have never even tried them?

XOXO,
Holly & Co.


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