Sunday, October 27, 2013

Pumpkin Seeds


How to make the perfect Pumpkin seeds


I wanted to make sure I got to enjoy the pumpkin seeds from my pumpkin because we only got 1 this year. So I couldn't mess up! Our pumpkin didn't have very many seeds this year and didn't have very much pulp so it made it pretty easy.

The Secret: The inner seeds cook much faster than the outer shell. So when you keep peeking in the oven and everything looks fine on the outside. Its a TRICK, the inner seeds can be  burnt to smithereens.

1. Clean the seeds. The annoying-but-necessary task of cleaning the seeds until there are no signs of pumpkin guts. After picking off the strands, give them a GOOD rinse with water.
2. Preheating the oven.  Turn it on to 325
3. Boil for 10 minutes in salt water: It supposely to helps make the pumpkin seeds easier to digest and produces a crispy outer shell during roasting.
4. Drain the seeds in a colander and dry lightly with a paper towel or tea towel.

5. Spread seeds onto a baking sheet and drizzle with extra virgin olive oil and Salt!

6. Roast seeds at 325F for 10 minutes.
7. EAT

The hubby and I ate them all so quick! so yummy. How do you season yours?

5 comments:

  1. I've been thinking about doing this to our seeds too! I'm thinking of putting cinnamon and brown sugar on mine and baking them! I've found so many recipes for them i want to try them all! haha

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    Replies
    1. I kept seeing cinnamon and brown sugar to and I was tempted to try it but we only had one pumpkin so I didn't want it to suck! haha

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  2. I LOVE pumpkin seeds! I have always wanted to try cinnamon and brown sugar as well haha!

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  3. I've heard marvelous things about pumpkin seeds, I'm just not sure I can eat them. It's odd. I will 1 day... promise!

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