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Ingredients
- 2 cups Cleaned, Dried Pumpkin Seeds*
- 2 teaspoons Olive Oil
- 2 teaspoons Sea Salt (or More, If Desired)
- 2 cups Cleaned, Dried Pumpkin Seeds*
- 2 teaspoons Olive Oil
- 1 Tablespoon Old Bay Seasoning
- 1 teaspoon Sea Salt
- 2 cups Cleaned, Dried Pumpkin Seeds*
- 3 Tablespoons Nonpareil Sprinkles, Plus More To Toss
Method
- Note regarding cleaning and drying the pumpkin seeds: Remove as much pulp from the seeds as possible.
- Place seeds in a colander and run under cold water to remove all the pulp.
- Transfer seeds to a paper towel-lined plate or baking sheet and top with another layer of paper towels.
- Let them dry completely, preferably overnight.
- Heat oven to 400 F. Place pumpkin seeds on a rimmed baking sheet or in a baking pan.
- For the sea salt-olive oil seeds: Toss seeds with olive oil and salt on the baking sheet and spread in an even layer.
- Bake 15 to 20 minutes until browned.
- For the Old Bay seeds: Toss seeds with olive oil, Old Bay seasoning and salt on the baking sheet and spread in an even layer.
- Bake for 15 to 20 minutes until browned.
- For the confetti seeds: Toss seeds with sprinkles on the baking sheet and spread in an even layer.
- Bake for 15 to 20 minutes and remove them from the oven.
- Let them cool completely on the baking sheet before touching them (so the sprinkles can adhere to seeds as they cool).
- Toss fully cooled seeds with more sprinkles, if desired.
- Pumpkin seeds can be stored in an airtight container at room temperature for up to 5 days.
