Monday, October 23, 2006

Toasted Pumpkin Seeds

Toasted Pumpkin Seeds

Remove the seeds from three large pumpkins and wash thoroughly. Lay seeds on a foil lined sheet pan and dry them in the oven at 250 degrees for about 10-15 minutes. Melt a stick of butter. Once the seeds are dry, stir them gently and drizzle with the butter. Sprinkle liberally with seasoned salt. Bake for about an hour at 325 degrees, keeping a close eye on them and stirring occasionally. I usually salt two or three more times during baking. You'll know they are done when most of the butter disappears and the seeds look brown and crispy. Drain on paper towels and let cool. The seeds are toasty, nutty, and salty with a bit of a brown butter flavor.

Sorry I don't have any pictures of the finished product for you but they're not all that much to look at. They are, however, very tasty!

UPDATE:

Here's another pumpkin seed recipe. I got this one last year from my friend, Tulip Girl.

Sweet and Spicy Pumpkin Seeds

1 C pumpkin seeds
5 Tbs sugar
1/2 tsp kosher salt
1/4 tsp cumin
1/4 tsp cinnamon
1/4 tsp ginger
pinch cayenne pepper
1 1/2 Tbs peanut oil (I use olive)

Heat over to 250. spread seeds out on non stick surface and bake until dry, about 1 hour. Combine 3 Tbs sugar and spices in bowl. Heat peanut oil in large non stick skillet over high heat. Add seeds and 2 TBS sugar. Cook and stir until sugar melts and starts to caramelize, about 49-60 seconds.


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