In anticipation of Halloween this Friday, there’s no doubt you’ll be carving a pumpkin or two in the next few days! Last week I posted a recipe for curry roasted pumpkin seeds and promised I’d follow it up with the other flavour shown in the same photo.
Well, here it is: a recipe for roasted pumpkin seeds flavoured with Old Bay seasoning. Commonly used to season seafood dishes like the classic New England crab boil, Old Bay is a store-bought mixture of dried herbs and spices including paprika, celery salt, mustard, red pepper flakes and others.
I was introduced to Old Bay when my parents lived in Rhode Island a few years ago. My first thought upon tasting it was, Hey – this would be really great on popcorn or fries! The flavour reminded me of French fry seasoning salt.
If you have a surplus of pumpkin seeds leftover from carving your jack-o-lantern, I’d highly recommend giving this recipe a try! You can find Old Bay in the herbs and spices section of most grocery stores.
These Old Bay pumpkin seeds are salty and deliciously crunchy – in other words, the perfect snack to pair with pumpkin ale or cider! How’s that for seasonal cuisine?
- Seeds from one large Halloween pumpkin
- 1 tbsp olive oil
- 1 tbsp Old Bay seasoning
- Pre-heat oven to 350°F. Rinse and drain the pumpkin seeds to remove the pulp and arrange in a single layer on a greased baking sheet. Transfer to the oven and bake for about 20 minutes to dry out the seeds. Remove from oven and toss seeds with the oil and Old Bay. Return to oven and bake for an additional 20 minutes or until golden brown and crunchy.
- You might be tempted to blot the rinsed seeds with paper towel to dry them - don't! They'll stick to the paper towel and are tricky to remove!