· Kosher or sea salt
· 12 ounces of pumpkin seeds
· ½ tablespoon black pepper
· 1 teaspoon paprika
· 1 tablespoon garlic powder
· ½ tablespoon onion powder
· ¼ teaspoon chipotle
· ½ tablespoon creole seasoning (e.g. Zatarain’s Blackened Seasoning)
· ½ cup sesame seed oil
· Separate seeds from pumpkin goo; wash thoroughly
· Add 1 tablespoon salt to a quart of water and bring to boil. Add seeds and rolling boil the seeds for ten minutes. Drain and allow to cool.
· While seeds are cooling, combine dry spices listed in a mixing bowl (except salt). Mix thoroughly and then season to taste with salt. Add sesame seed oil and mix thoroughly.
· When seeds are cool enough to touch, pour them into gallon size Ziploc bag. Mix spices/oil again and then pour over seeds. Seal bag removing most of the air. Mix the seeds and spices well. Place in refrigerator overnight.
· Next day: Preheat smoker with a third each of hickory, cherry and apple.
· Remove seeds and spread over perforated grate or foil. I use a tray tightly woven with aluminum strands. (Works wonders with grilling/smoking vegetables. Mine is called “Disposable Grill Topper” by Cooking Elements.
· Smoke at 275° for 90 minutes and check. Remove when they have desired “crunchiness”.