The classic crab seasoning goes beyond seafood with these salty, spiced seeds. Read about the history of the original Old Bay Seasoning here. And if you want to make your own version, get our Old Bay Seasoning recipe.
What to buy: We used raw pumpkin seeds (a.k.a. pepitas) for this recipe. You can also use the seeds left over from carving a pumpkin or roasting squash. Just collect the seeds, rinse them in a strainer to remove the pulp, and thoroughly pat them dry. They may take a few minutes longer in the oven, depending on how fresh they are.
Game plan: The seeds are best fresh from the oven but will last up to 5 days stored at room temperature in an airtight container.
This recipe was featured as part of our “10 Ways to Spice Up Pumpkin Seeds” photo gallery.
by Rachel Johnson | Whether the kids are still distance learning or returning to a classroom, with school back in session...