How to Roast Pumpkin Seeds (that actually taste good)...



Don't throw out those pumpkin seeds from your Jack-O-Lantern.  Pumpkin seeds are nutritious AND delicious.  I've tried many different techniques of roasting pumpkin seeds and this, I have found, is the best.  The flavorings may sound like an odd combo, but they actually work really well together!

Ingredients:
1 1/2 cups of pumpkin seeds (you can double this recipe if needed)
2 teaspoons of melted salted butter
1/8 teaspoon of salt
Your favorite seasonings:
I use generous dashes of garlic powder and cinnamon and a small dash of black pepper. 

Directions:
(1) Scoop out the seeds from your pumpkin and pick out the large chunks of pulp. 
(2) Separate the seeds from the remaining pulp by placing the seeds in a large bowl of water.  The seeds will float to the top and can be strained off. 
(3) Dry the seeds a bit by rolling them up in a lint free dish cloth.  Preheat your oven to 300 degrees.
(4) Toss the pumpkin seeds in a bowl with the melted butter and seasonings.
(5) Spread the pumpkin seeds in a single layer on a baking sheet.
(6) Bake for about 40 minutes (stirring after 15 minutes and 30 minutes) until golden brown.
These are best served warm right from the oven.  For a special treat, I toss them with a bit of sugar after they come out of the oven.

Lets talk about cooking!

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Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com


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I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine

How to Roast Pumpkin Seeds (that actually taste good)...



Don't throw out those pumpkin seeds from your Jack-O-Lantern.  Pumpkin seeds are nutritious AND delicious.  I've tried many different techniques of roasting pumpkin seeds and this, I have found, is the best.  The flavorings may sound like an odd combo, but they actually work really well together!

Ingredients:
1 1/2 cups of pumpkin seeds (you can double this recipe if needed)
2 teaspoons of melted salted butter
1/8 teaspoon of salt
Your favorite seasonings:
I use generous dashes of garlic powder and cinnamon and a small dash of black pepper. 

Directions:
(1) Scoop out the seeds from your pumpkin and pick out the large chunks of pulp. 
(2) Separate the seeds from the remaining pulp by placing the seeds in a large bowl of water.  The seeds will float to the top and can be strained off. 
(3) Dry the seeds a bit by rolling them up in a lint free dish cloth.  Preheat your oven to 300 degrees.
(4) Toss the pumpkin seeds in a bowl with the melted butter and seasonings.
(5) Spread the pumpkin seeds in a single layer on a baking sheet.
(6) Bake for about 40 minutes (stirring after 15 minutes and 30 minutes) until golden brown.
These are best served warm right from the oven.  For a special treat, I toss them with a bit of sugar after they come out of the oven.

Lets talk about cooking!

"LIKE" our FACEBOOK page to get new recipes and additional tips at http://www.facebook.com/christineiscooking

Follow me on PINTEREST http://pinterest.com/christinecooks/

Copyright 2012 christineiscooking.com This is an original recipe. You may repost this recipe and its directions only if it is accompanied by a link back to the original recipe on my site. You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com


No comments:

Post a Comment

I LOVE to hear from my readers! Because of spam comments, I have to review all comments before they are published. I check and respond to comments at least once daily. Thanks, Christine