Infused Pumpkin Seeds
Holiday and Seasonal
- 2 cups pumpkin seeds
- 1/4 cup MagicalButter Olive Oil
- Kosher salt to taste
- Black pepper to taste
- Preheat oven to 300°F.
- Scoop raw pumpkin seeds out of a pumpkin leaving the pulp behind. Wash the seeds using a colander to remove the leftover pulp.
- Lightly grease a sheet pan with olive oil. Evenly spread the pumpkin seeds on the sheet pan. Add salt and pepper to taste and top with infused oil.
- Bake until the seeds are toasted and crunchy about 45 minutes. Stir the pumpkin seeds every 5 minutes for even toasting and check for doneness with each stir by tasting a seed for crunchiness.