Monday, November 1, 2010

Easy & Delicious Pumpkin Seeds

Half the reason I carve pumpkins at Halloween is so I can roast pumpkin seeds.  If you've never tried roasting pumpkin seeds, then you've come to the right place.  This was my first year too and they turned out great.  I tried two different recipes that my family had in our big pink recipe binder. ( I had to call home to get them first!) 

(which newspaper I dunno?)
Do not wash your pumpkin seeds
Stir seeds with 2 Tbl of olive oil &1-2 tsp of salt 
These measurements are per 2 cups of seeds, so if you have 4 cups, double these amounts etc
Spread the seeds out on a baking sheet and bake at 250 degrees Fahrenheit for 75 minutes....I did them for 1.5- 2 hours (whoops)  but that was fine.

THE RESULT = Crispy, salty pumpkin seeds.  They've got a great crunch and are a great alternative to potato chips or other salty snacks. 
And yes, I ate these shells and all!

(she's our neighbour from when I was a kid)
Rinse pumpkin seeds
Boil seeds in salted water for 10 minutes
Dry seeds on papertowl.
Toss seeds with 3 Tbl butter, 1 tsp Worcestershire sauce and 1 tsp salt
Spread the seeds on a baking sheets and bake for
1.5-2 hrs at 225 degrees Fahrenheit.

THE RESULT = Softer, saltier seeds that are easier to take out the their shells. 
But because they are softer you can eat these seeds whole if you like.

Ty liked recipe #2 and I preferred #1.  I liked the crunch and crispness of the first recipe, where Ty is a little more sensitive, so he like the softer seeds.  It's definitely personal preference.  Next year I will look for a less traditional recipe that involves other spices.
 I'd like to experiment with a Cajun recipe.


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