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Roasting Pumpkin Seeds

October 17, 2011  |  fall, recipes
Toasted Pumpkin Seeds

For a healthy and tasty snack, try these! The step of simmering in salt water helps to season the meat of the seed, make them tender, and helps prevent scorching. Toasted Pumpkin Seeds Recipe One medium sized pumpkin Salt Olive oil Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core and rinse. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain. Spread about a tablespoon of olive oil over the bottom of a baking sheet. Spread the seeds out in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. Remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed or eat whole. Try tossing with curry powder, chili powder, or cinnamon sugar while still warm.