Zesty Pumpkin Seeds

The worst thing about carving a pumpkin? Scooping out goopy, slimy seeds. The best? Collecting them to make a delicious snack. But I have to admit: I kind of enjoy separating the seeds from the squishy stuff (it’s like a mini horror movie experience). Empty the innards into a colander and rinse them with water. This will make it easier to pry away the seeds from the pulp. Don’t forget to pat the seeds dry with a paper towel before you start cooking.

This recipe is perfect because it uses ingredients you probably have in the cabinet. Add the finished product to buttered popcorn for a movie night twist. Cue up Poltergeist and appease the spirits in your home with this seasonal treat.

Zesty pumpkin seeds Clinton Kelly

Zesty Pumpkin Seeds

Ingredients

1 tsp. salt

1/2 tsp. paprika

1/2 tsp. black pepper

1/4 tsp. curry powder

1/4 tsp. cayenne pepper

2 c. pumpkin seeds

1 tbsp. olive oil

Directions

1. Preheat oven to 400°F.

1. In a bowl, drizzle with oil

3. Sprinkle salt, paprika, black pepper, curry powder, and cayenne pepper on top of the pumpkin seeds and toss well.

4. Bake for 10 – 20 mins, tossing if desired. Let cool and serve.

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This will always be my favorite picture of my mom, because it displays the sheer joy in her face as she reaches for her favorite present-- a roll of twenties. Happy Mother's Day, Terri. You really are the best! ❤️❤️❤️ (And Happy Mother's Day to anyone else reading this, if it applies. And if it doesn't, have a fabulous Sunday!)

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