Buffalo Pumpkin Seeds:
1 Medium Pumpkin
1/2 C Frank's Red Hot
1 tsp Garlic
1/4 tsp Black Pepper
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Oh Fall, how I love you so. Your chilly air, the beautiful spectrum of color you produce, and of course the fact that it means it’s time to carve pumpkins! Being that it is not past Halloween, you may or may not have in abundance a large amount of pumpkin seeds that you are unsure of what to do with! That where I come in handy!
I find the easiest was to clean off your pumpkin seeds is to put them into a bowl, then spray them with hot water to help separate any pumpkin from the seeds (they don't have to be perfect, as a little pumpkin adds to the flavor, but you do want to try and clan off as much as possible. Once the pumpkin strands have separated to the bottom of the bowl, use your hands to scoop out pumpkin seeds onto a foil lined baking sheet. Cook at 275° for 15 minutes to dry your seeds out.
Next crank the oven up to 400. Spray seeds with olive oil cooking spray until well coated. Add 1/4 C Frank's Red Hot, 1/2 tsp garlic powder, and 1/4 tsp pepper. Cook for 5 minutes and then take out to stir. Toss them again in 1/4 C Frank's Red Hot, and 1/2 tsp garlic then cook for another 5 I know....your kitchen smells heavenly!!
Stir one last time and cook for 5 more minutes. These puppies are now ready to be devoured! OR for fun you can toss them in blue cheese and green onions, to give it even more of a reminiscent flavor to the one and only.....Buffalo Wing! Either way, these are sure to disappear quickly, as they are highly addictive, and are packed with flavor! Better hurry back to my kitchen, as I have a feeling there might not be any left! Good thing I grabbed a handful before I wrote this blog ;)