Bacon Salted Toasted Pumpkin Seeds

A yearly tradition at our house (and probably thousands of others') after pumpkin carving is a batch of toasted pumpkin seeds extracted from the carved out pumpkins. Usually, we have it with butter, garlic and salt. This year, we added Bacon Salt to the mix with absolutely delicious results. We tried all 3 flavors, but as was our experience with popcorn, the clear winner was Peppered and garlic powder.

Here is the recipe from this delicious experiment:

Bacon Salted Toasted Pumpkin Seeds

• Preheat oven to 275 degrees.
• In a bowl, mix pumpkin seeds with approximately 3-4 tbsp of melted unsalted butter (depending on how many seeds you're making), Peppered Bacon Salt and garlic powder.
• Spread the pumpkin seeds evenly on a greased cookie sheet.
• Cook in the oven for approximately 30-45 minutes, checking every 10-15 minutes for doneness.

The pumpkin seeds should be crispy on the outside but not too dry inside. If you don't like the extra kick that Peppered provides, Original is also delicious as a replacement!

By the way, we're going to announce the winner from our recipe contest tomorrow on this blog. Stay tuned, and if you have more recipes, please email them to us at recipes@baconsalt.com. If you don't make this contest (for a year's supply of Bacon Salt), we'll enter you into the next one!

   

Comments

[sabrina]

How much baconsalt and garlic powder would you recommend using, for say 1 cup of uncooked pumpkin seeds? The infamous Aaron of iheartbaconsalt has requested that I make some of these for work next week, but I'd hate to undersalt them.

[J&D]

I would recommend laying them flat, dusting with garlic powder, then covering more fully with Bacon Salt. If you were measuring think it would come out to about 1-2 tsp of garlic powder and about 1 tablespoon of Bacon Salt.

Let us know how it turns out!