Cajun Pumpkin Seeds

• Toasted pumpkin seeds
• Cajun seasoning (our modification)

These are addicting.

(I copied this recipe because I’d hate to lose it! I’ve already linked two favorite recipes and lost them!)

Toasted Pumpkin Seeds (by Elise of elise.com and Simple Recipes)

The trick? Boil the seeds in salted water first, and then toast them in the oven.

INGREDIENTS

• One medium sized pumpkin
• Salt
• Olive oil

METHOD

• 1 Preheat oven to 400 deg F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
• 2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
• 3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.