Happy Halloween, fellow Small Scale Lifers! Have you carved your pumpkins yet? What did you do with your pumpkin seeds? I asked fellow Lifers in the Small Scale Life Facebook Group for their favorite baked pumpkin seed recipe, and our friend John Mathison from Elk Mound, Wisconsin, provided pictures and steps for how to make baked bacon pumpkin seeds! Bacon plus pumpkin seeds sounds like a winning combination to me! How about you?
Baked Bacon Pumpkin Seeds- John Mathison Style
- Pumpkin Seeds to taste
- Salt to taste
- Water to taste
- Bacon to taste
- 1 tbsp Brown Sugar optional
- BBQ Rib Rub optional
- Separate seeds from pulp. I strain my seeds a couple times and pick out any excess pulp.
- Put the seeds in a bowl and add water
- Add salt to the water and stir the mixture. Let it sit overnight
- Preheat the oven to 375 degrees F (190 degrees C)
- Strain the seeds to remove the salt water
- Cut the bacon into large pieces and add to the seeds
- Optional: if you are adding brown sugar and/or the BBQ rib rub to the mixture, put the bacon and seeds in a bowl and mix in the brown sugar and/or BBQ rib rub.
- Add the seeds and bacon to a baking tray
- Put the baking tray in the over for 15 minutes or until the seeds are golden brown.
- Check the seeds every 3 minutes or so, and John recommends using a spatula to mix the seeds and bacon around. You don’t want these babies to burn!
- Remove the tray from the oven, let the seeds cool and enjoy! According to John, the seeds will soak up the grease from the bacon and taste amazing!
If you have a great recipe for baked pumpkin seeds, let us know. You can do one of the following to share your recipe:
1. Put your recipe in the comments below
3. E-mail your recipe to us at realsmallscalelife [at] gmail [dot] com
We’ll give you credit for your recipe and feature you here on Small Scale Life!