Ingredients
- Pumpkin seeds
- Olive oil, for drizzling
- Essence, recipe follows
Directions
Preheat the oven to 350 degrees F.
Rinse the seeds clean of any pumpkin flesh. In a mixing bowl, toss the seeds with olive oil. Season the seeds with Essence. Place the seeds on a parchment-lined baking sheet and roast until golden brown and crispy, about 15 minutes. Store in an airtight container at room temperature for up to 2 weeks.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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By tammy14
Warrenton, VA
on November 05, 2010
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This is reeeeeally tasty. Definitely recommend. I should have read the recipe more closely and adjusted the measurements of the "Emeril's Essence" accordingly; I had seeds from a relatively small pumpkin, and now I have a ton of the "Essence" left over. I'll use it, but spices aren't cheap and now I have a lot of my spice supply tied up all in one blend.
By Estate_Girl
schaumburg, IL
on November 03, 2010
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I loved these seeds! They are the BEST pumpkin seed I have ever had. I don't see myself ever buying a bag of pumpkin seeds from the store again. Very easy to make and they came out perfect. Thanks Emeril for a healthy snack.
By commila_12506542
Seattle, 87
on October 28, 2010
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Unfortunately, the Essence spice mix burned way before the seeds were done toasting, rendering the seeds pretty much inedible. I'll be throwing these away. I doubt that this is operator error (instructions were pretty straightforward, but I'll give a couple stars just in case.
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