Hannah and Lauren posted: " Pumpkin seeds are some of my favorites! Every time I roast a pumpkin, I toss the seeds on a baking sheet, add a little salt, and roast them to enjoy a crispy, healthy crunch. Since I've been cooking so many pumpkins as of late, I have had many seeds to e"
Pumpkin seeds are some of my favorites! Every time I roast a pumpkin, I toss the seeds on a baking sheet, add a little salt, and roast them to enjoy a crispy, healthy crunch. Since I've been cooking so many pumpkins as of late, I have had many seeds to enjoy. I decided to try a pumpkin seed trail mix and ended up loving it!
For the Seeds:
Cut open pumpkin horizontally. See instructions here for roasting a pumpkin. Using a large spoon, scoop out the seeds from both halves onto a greased cookie sheet. Using your hands, separate the seeds from the remaining pumpkin flesh, and spread the seeds into a single layer. Add a sprinkle of salt, if desired. Bake at 375 degrees for 20 minutes until lightly browned and toasted.
For the Trail Mix:
1/2 cup chopped pecans
1/4 cup mini chocolate chips
Roasted pumpkin seeds from one whole pumpkin
Layer ingredients beginning with pecans in a pint jar. Seal with a lid and shake gently to evenly mix ingredients. Store in the fridge or directly out of sunlight.
This is an excellent seasonal snack and tasty additions can include raisins, walnuts, cranberries, sunflower seeds, or any other crunchy delight.
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