Monday, October 21, 2013

The best part of Halloween and carving pumpkins is the Roasted Pumpkin Seeds.......here's how I make mine.

MMMMMMMM Salty, Crunchy Pumpkin Seeds.......is there anything better? It should be a crime to just throw away the pumpkin seeds when you carve your pumpkin, it does take a little time to sort through all the pumpkin guts but so worth it. The way I make my seeds is super simple, I'm sure there are lots of yummy things you can add to yours but I like mine just roasted and salted. Just a warning, you can get a stomach ache from eating too many, trust me I've done it.


First step is to separate the seeds from all the guts in the pumpkin, if you don't like touching slimy stuff, I'm not quite sure what to tell you, gloves maybe?

 
Wash your seeds really well, and spread on a cookie sheet, add enough water to cover all of them and sprinkle salt. You can roast them faster at a higher temperature but I leave mine in the oven overnight at a super low temperature, like 150 or less. In the morning all the water is evaporated and they are beautifully toasted and crunchy. Easy peasy lemon squeezy right?
 


 

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