The idea for these pumpkin seeds was less about needing to participate in celebrating fall (though scarf-wearing and Bean Boots are getting me pretty revved up) and more about needing a seasonably appropriate vehicle for Old Bay. I spied that little yellow bottle in the back of my cabinet earlier this week and it’s been singing a siren song for the last few days. So with that, here are some snackin’ seeds.
The recipe is far from precise. Old Bay was the main flavor in mine, but feel free to riff as you please. Cinnamon Sugar? Love it. Garlic powder? Go for it. Pumpkin seeds seem very forgiving, so I’m sure they’re just happy to be getting a little dressed up with whatever you have on hand, even if it’s just some salt and pepper.
- pumpkin seeds (I went with the “raw” pumpkin seeds but I’m sure the unshelled ones would be fine)
- olive oil
- old bay (or whatever seasoning you have a hankering for)
- Preheat oven to 300 degrees.
- In a medium-sized bowl coat the seeds in olive oil. Sprinkle with salt/pepper (if desired) and old bay. I eyeballed it but went with about 10 shakes of the bottle. So precise.
- Pour the coated seeds onto a baking sheet. I gave them another little old bay shower at this point because I couldn’t resist.
- Bake for 20 minutes, checking/stirring them around halfway through. If you’re compelled to add more seasoning at that point too, go for it.
- Remove from oven and allow them to cool for about 10 minutes. Mine were crackling a bit as they cooled down, so if yours are equally talkative, wait to transfer to a serving bowl until they’ve settled down.
Your hands might get a little dusty as you go, but that’s part of the fun.