A Yum Yum Pumpkin Seed Recipe
Several years ago on a cool fall afternoon, after carving several pumpkins,
I felt inspired to do something tasty with all the seeds. I called my friend
Jill and asked her to come on over, opened a bottle of wine, and got busy creating
this simple pumpkin seed recipe. It’s really easy and fun. I hope you get the same
motivation and invite a friend or neighbor over and do what we did. They carve,
you cook—get the kids and it’s a party!
Directions:
Preheat oven to 225 degrees.
Rinse seeds in a colander, eliminating as much pulp as possible.
Lay seeds out on paper towel and blot dry.
Spread seeds out in a single layer on an olive-oiled cookie sheet.
Sprinkle sea salt lightly over seeds.
Bake for 30 minutes.
Use a spatula to flip seeds, continue baking for another 30 min.
Turn up heat to 300 degrees for 5 minutes at end of cooking to lightly brown.
Add salt, if needed, to taste.
This slow heat process dries out the seeds giving them a great crisp consistency.
Great variations to this recipe:
Use walnut, pumpkin, garlic, or any flavored oil for added flavor.
Sprinkle with red Hawaiian sea salt for flavor and color.
Sprinkle with Cajun seasoning after baking for a little spice, or pick your own favorite.
And there you have it.
|
