I thought I'd share my husband's method for making the perfect roasted pumpkin seeds. Yes, I mean roasted, not toasted. All year, we look forward to eating them, as the store-bought ones just can't compare. We start with an organic pumpkin. The seeds are washed and separated from the pumpkin flesh. Then they are spread out flat on a baking sheet and, while still wet, they are doused with a copious amount of salt. No need for oil. Then it's into the oven on 250F for about an hour, until they look done. Nothing scientific here, it's more of an art and a watchful eye. The lower heat for a longer time allows for full drying, so the seeds aren't burnt, nor are they mushy and prone to rot. Of course ours never last long enough for that anyway.
Happy Halloween!
12 comments:
I love pumpkin seeds! thanks for sharing.
Happy Halloween!
Yummy, I wish I had some of them right now.
It would be worth making a jack-o-lantern just for the roasted seeds. Yummmmm They look good.
Happy Halloween and thanks for the roasted pumpkin seed recipe!
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Mine are even worse for your health, along with lots of salt, they are friend in butter!
Eileen
I could eat a bowl of them right now.
Thanks MMD. I will have to give this method a try!
I am going to try that method with the next batch!
Oh dear, I hope Mr. CV doesn't read this. He loves roasted pumpkin seeds...but this year the turkeys them all! Happy Fowloween!
My granddaughter was just asking for pumpkin seeds--thanks for the tips on roasting them! Hope you had a great Halloween.
Eileen - I consider this a healthy snack. Lots of protein.
Curbstone Valley Farms - that reminds me of the year my late Borzoi got at the pumpkin seeds while they were cooling on the counter. I don't think my husband ever forgave her.
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