Use your leftover Halloween pumpkin seeds to make the perfect afternoon snack. Rosemary and sweet brown sugar are a great combination to make holiday-inspired roasted pumpkin seeds. Slideshow:  Cooking with Rosemary 

Todd Porter and Diane Cu
October 2013

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Read the full recipe after the video.

Recipe Summary

total:
45 mins
Yield:
1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. Line a baking pan with parchment paper.

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  • Bring a pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain. Pat the pumpkin seeds dry on paper towels.

  • In a bowl, toss the pumpkin seeds with the vegetable oil, brown sugar, and rosemary. Season with salt to taste. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve.