How to use A&B American Style: American Style Spicy Pumpkin Seeds

American Style Spicy Pumpkin Seeds

Halloween has come and gone. If you’re wondering what to do with the leftover pumpkins sitting around your mantle, read on. Don’t worry, these aren’t pumpkin spiced pumpkin seeds; we’re sure those exist elsewhere. These roasted pumpkin seeds made with our NYC Rooftop Pepper Sauce (seasonal, so it's like our version of the PSL) are insanely good and turned out so well they didn’t last long in the serving bowl.

A&B American Style Spicy Pumpkin Seeds

Ingredients:

Directions:

  1. Get rid of the pumpkin guts
    • Put the seeds in a colander and rinse under cold water, dry them
    • If you want to get into the nitty-gritty (and have a little extra time), we hear boiling the seeds before roasting is the way to go. The Manly Housekeeper conducted a four-way test and said, “[Pre-cooking in boiling water] makes the seeds much crunchier, leads to a more “roast-y” tasting seed, and seasons the seeds better.”
  2. In a bowl, toss the pumpkin seeds with oil, A&B American Style NYC Rooftop Pepper Sauce, and Worcestershire sauce
  3. Combine salt, cumin, garlic powder, and chili powder; sprinkle over seeds and toss to coat
  4. Spread onto a foil-lined baking pan
  5. Bake, uncovered, at 400° for 20 minutes or until lightly browned, stirring halfway through baking
  6. Store in an airtight container (if somehow, you have any left)

 

When you're done, they should look like this:

The roasted pumpkin seeds

If you're a talented photographer, plating these at the perfect time of day, in the perfect bowl, with the perfect shadow, they should look like this:

The pumpkin seeds ready to devour

Have your own suggestions for how to use A&B American Style? We are @ABAmericanStyle on Instagram and Pinterest and we want to hear from you

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American Style Spicy Pumpkin Seeds

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