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Roasted Pumpkin Seeds

14

40

Hickory

Don’t throw those pumpkin seeds out after you carve your pumpkins for Halloween. Toss them in some oil and salt and let your Traeger create a fun and healthy wood fired snack.

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  • 1 Whole pumpkin, seeds removed and reserved

  • olive oil or vegetable oil

  • Jacobsen Salt Co. Pure Kosher Sea Salt

  • 1

    As soon as possible after removing the seeds from the pumpkin, rinse pumpkin seeds under cold water in a colander and pick out the pulp and strings.

    • 1 Whole pumpkin, seeds removed and reserved

  • 2

    Place the pumpkin seeds in a single layer on an oiled baking sheet, stirring to coat. When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    • As Needed olive oil or vegetable oil

  • 3

    Place the baking sheet with the seeds on the grill grate, close the lid, and smoke for 20 minutes.

    : 180 ˚F

  • 4

    Sprinkle your seeds with salt and turn the temperature on your grill up to 325℉. Roast the seeds until toasted, about 20 minutes. Check and stir seeds after the first 10 minutes.

    : 325 ˚F

    • To Taste Jacobsen Salt Co. Pure Kosher Sea Salt

  • 5

    Seeds will be brown because they were smoked before being roasted. Enjoy!

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