Jack-o-lantern season just got a whole lot tastier.

By Grace Elkus
October 26, 2017

One of the best parts of pumpkin carving is rewarding your efforts by snacking on the seeds, which become golden and toasty when roasted in the oven. But don’t just settle for a sprinkle of salt and pepper—with a little strategic seasoning, pumpkin seeds can take on a variety of bold flavors. Whether you prefer warm fall spices or a kick of Sriracha, we’ve got six addictive twists on the crunchy autumn snack.

To begin, scoop out the seeds from two medium-sized pumpkins (about two cups). Place the seeds in a colander and rinse with cold water, working to separate the seeds from the pumpkin guts. Pat dry. Preheat the oven to 300°F, spread the seeds on a rimmed baking sheet, and bake them until dry throughout, about 50-60 minutes. Remove baking sheet from the oven, then raise the oven temperature to 350°F.

Transfer the seeds to a bowl, add the flavorings below, then return them to a baking sheet and roast 10-15 more minutes, or until golden.

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