I whipped up this easy recipe after carving Halloween pumpkins and decided to add a little flavor to the seeds by using Chef Paul Prudhomme's® seasoning. You can use other mixes or you own choice of meat seasoning to make an equally delicious fall treat.

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Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
8
Yield:
2 cups
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 250 degrees F (120 degrees C). Line 2 baking sheets with parchment paper.

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  • Combine butter, seasoning, and salt in a bowl. Add seeds; stir with a spoon until coated. Spread in a single layer on the baking sheets.

  • Bake in the preheated oven, stirring occasionally, until golden brown and crisp, about 45 minutes.

Nutrition Facts

92 calories; protein 3g 6% DV; carbohydrates 8.8g 3% DV; fat 5.3g 8% DV; cholesterol 5.7mg 2% DV; sodium 347.1mg 14% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/16/2016
A new twist for your pumpkin seed obsession. I made my own salt free seasonings mix (from AR). The method works well even though I don't let the seeds get too crispy in order to maintain the nutrients. These went very well in a tossed salad. Thank you for the recipe. Read More
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