One of my favorite treats is homemade roasted pumpkin seeds. The store-bought variety simply do not compare, so I took the time to separate the seeds from the pumpkin I bought to make
pumpkin pie. This recipe can easily be increased if you have more seeds on hand.
 Roasted Pumpkin Seeds |
Recipe by Lisa Turner
Published on November 23, 2007
Homemade roasted pumpkin seeds — an easy and tasty treat
Preparation: 5 minutes
Cooking time: 25 to 35 minutes
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Ingredients:
- 1 1/3 cups water
- 3 tablespoons sea salt
- 1 2/3 cups pumpkin seeds (1 large pumpkin)
Instructions:
Bring the water and salt to a boil, stirring until the salt is dissolved. Pour the water over the seeds in a bowl. Cover the seeds and leave to stand for 12 to 24 hours. Drain the water from the seeds. Spread the seeds evenly on a ungreased baking sheet and bake in a 350°F oven for 25 to 35 minutes or until the seeds are dry and puffy. Stir the seeds frequently, once every 10 minutes or so. When the seeds are done, leave them to cool on the baking sheets and stir occasionally. Store in an air-tight container.
Makes 2 cups |
Your recipes are very interesting because I always look for new ideas. Thank you and greetings from lavaterra.blog.de
ReplyDeletemunic, germany
Lovely Lisa I bet fresh pumpkin seeds were delightful. :)
ReplyDeleteHey Lisa,
ReplyDeletewhat a perfect gift idea. Why don't you send it over to my Spoonful of Christmas event?
Zlamushka;
ReplyDeleteIf you extend the deadline a little longer, I will send you the recipe for my famous rum balls.
I have always salted pumpkin seeds after roasting, but this looks like a much more satisfactory method. I enjoy pumpkin seeds so much that I buy pumpkins just to get the seeds!
ReplyDeleteThanks for stopping by Karen. It's a very good method indeed and the seeds are plenty salty.
ReplyDeleteThis is exactly the recipe I need right now, although I may try it with the seeds from a large butternut squash. Have you used seeds other than pumpkin seeds?
ReplyDelete