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Sunday, October 24, 2010

Toasted Pumpkin Seeds

Boiling the seeds first in the salty brine produces amazing results!

One medium pumpkin
Olive oil

1.  Preheat oven to 400 degrees (375 if using a dark pan).  Cut open and clean out pumpkin.  Separate seeds from stringy core.  Rinse the seeds well.
2.  In a small saucepan, add the seeds to the water (about 2 cups of water for every half cup of seeds).  Then add half a tablespoon of salt for every cup of water (more if you like your seeds saltier).  Bring to a boil.  Let simmer for 10 minutes with the lid off.  Remove from heat and drain.
3.  Spread about a tablespoon of olive oil over the bottom of a roasting pan.  Spread the seeds out over the roasting pan, all in one layer.  Bake on the top rack until the seeds begin to brown 10-20 minutes, stirring every 5 minutes.  When browned to your liking, remove from the oven and let the pan cool on a rack.  Let the seeds cool completely before eating.  Sprinkle lightly with extra salt or other spices to your taste.  Enjoy!

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