Toasted Pumpkin Seeds
Source of Recipe
Recipes Lost and Found
List of Ingredients
Pumpkin seeds
Cooking spray or butter
Salt or other seasoning such as cayenne, garlic, onion powder, etc (optional)
Recipe
Instructions Method 1:
Rinse seeds and separate all pulp and fiber from seeds. Let seeds dry. Spray
cookie sheet with oil or coat seeds with melted butter. Spread seeds on a
cookie sheet in a single layer. Sprinkle with salt or other seasoning if desired.
Roast at 250 degrees F. for about an hour, stirring every 15 to 20 minutes
until golden brown. Watch so they don't burn. (If the seeds are very dry, you can
increase the temperature up to 300 F. and reduce the cooking time.) Let cool
before eating. Seed shells are edible as well as the seed inside. Store in an
airtight container at room temperature for up to three months or in the
refrigerator up to one year.
Method 2:
If you like them saltier, soak overnight in salted water. Let dry overnight.
Then roast as per above.
Microwave Method:
Rinse 1 cup of seeds in water to remove some of the fibers, then pat seeds
dry with paper towel. Place 2 tablespoons butter in a 2-quart rectangular dish
and microwave on high 30 seconds. Stir in seeds to coat; spread evenly in dish.
Microwave on high 7 to 8 minutes or until toasted, stirring every 2 minutes.
Sprinkle with salt or other seasonings. Cool before storing in an airtight
container.
Skillet Method:
Toast pumpkin seeds by placing seeds in a dry skillet over medium heat. Move
the skillet back and forth over the heat with one hand; stir the seeds using a
wooden spoon with the other hand. This will toast the seeds evenly and
prevent burning. When seeds begin to pop and give off a nutty aroma they are ready.
Remove seeds from skillet and set aside.
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