RECIPE 1- FROM THE NEWSPAPER
(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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