Toasted Pumpkin Seeds
Mimi asked how to best make toasted pumpkin seeds. YUM. There are lots of recipes that call for different seasonings, but I just like them crispy and salty. Again, YUM!
photo source: http://homecooking.about.com
INGREDIENTS:
Pumpkin seeds
Vegetable or olive oil, or melted butter, or cooking spray
Salt, garlic powder, chili powder, onion powder, or the seasoning of your choice
PREPARATION:
Rinse the pumpkin seeds really well, using your fingers to remove all the pulp. They are slippery little suckers, so use a colander and scrub them between your hands, and just keep rinsing. Remove the big pieces of pulp, if you can’t get every little bit, don’t worry, it won’t affect how they taste. Now, there are two things you can do from here. One, is to spread them out on paper towels and let them dry overnight, then proceed with the recipe. BUT, if you are like me and love salt, soak the seeds in a bowl filled with 2 cups water and 1/4 cup salt (adjust up or down depending on how many seeds you have, you just want 8 parts water to 1 part salt). The only downside to this method is that you then have to spread the seeds out and let them dry, which takes another day.
Preheat oven to 250 F. Line a baking sheet with non-stick foil.
Toss the pumpkin seeds in vegetable oil, olive oil, butter, or spray with cooking spray. I really recommend using vegetable oil, it seems to give a better flavor, and butter sometimes burns. But it’s up to you. You can get creative with seasonings here, if you want-some good ones are garlic powder, chili powder, or onion powder. What I do is put the seeds in a big Ziploc bag, pour in some oil, sprinkle in the seasoning, and then shake shake shake. Don’t use too much though!
Bake about 1 hour, stirring every 15 to 20 minutes, until golden brown.
Let them cool before eating so you don’t burn your mouth, and then store the ones you don’t gobble up right away in an airtight container. Not that you are likely to have any leftover though :)
I’ve tried to do these in the past and it didn’t work, so I’m glad I now have a recipe to try to do it with! Thanks for posting this, very timely!
Thank you! I’ve tried so many different recipes… my mom used to make them but I don’t know what she did and she doesn’t remember.
I like them crunchy and salty and toasted but not burnt. This sounds like a good one to try this year!
Thank you so much!
Yea, you totally don’t want them burnt. I had read that you also toast the seeds of a spaghetti squash, but I let them cook too long. They were total yuck!
Lynne-You’re welcome! We’re buying our halloween pumpkins this weekend, so I’m hoping to have toasty, salty, crunchy pumpkin seeds to munch on Sunday!
I manage to burn most things in my oven, even toasting almonds. Why don’t you toast some for me and then mail them lol
I think the only thing I don’t burn is mac & cheese and whatever meat I’m doing. No, can’t say that I’ve burnt chicken too.
I can burn crossants like there is nobodies business as well.
Thanks for sharing your tips. I like the idea of seasoning them in the bag with oil. Sounds like Shake n Bake Pumpkin Seeds. :-)
Spaghetti squash seeds? Hmmm…. :)
Blueyes-I’m pretty sure you can buy pumpkin seeds that are already roasted, I think they are called “Pepitos” or something like that.
And I am the QUEEN of burning the bottoms of crescent rolls, Grands biscuits, pretty much any kind of baked bread item. I’m always scraping the burnt bottoms off with a knife!
Lisa-That’s what it is, Shake n Bake Pumpkin Seeds! Good one! lol
Every time I make a pumpkin lantern, or roast meat with pumpkin, I also roast the pumpkin seeds. They are great source of goodness (heaps of zink) and they taste nice too. All these seeds need is just a simple quick wash and on any old pizza tray they get done to golden color pretty fast.
Roasted Pumpkin seeds also make an outstanding vinaigrette. Crush them in a food processor or mortar and pestle and combine them with vinegar, oil, honey, dijon mustard, shallots, and either mint or tarragon. I’d recommend using a lighter vinegar such as sherry, banyuls, or champagne as something like balsamic would be too overpowering. This would probably taste really good with Haggi’s Pumpkin and Fennel salad.
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That sounds tasty :) will make it today and post whether my family liked it or not :)
I have to let them dry overnight?! THAT’S what i’ve been doing wrong all these Halloweens! Ah well, there’s always next year.