Roasted Tamari Pumpkin Seeds

Admittedly, pumpkins are a bit of a nuisance to clean. The seeds must be separated from the goo, and paring the skin from the flesh is a task I would hand over to my sous chef if I had one. But it is not a thankless task. Oh, not at all. There is no finer treat perhaps than homemade roasted pumpkin seeds. This recipe is a variation on my standard recipe for roasted pumpkin seeds. I soaked the seeds with some tamari and sea salt and sprinkled them with some cayenne before roasting. Warning: these are addictive.

Double, triple or even quadruple the recipe if you have more seeds on hand.

Roasted Tamari Pumpkin Seeds

Recipe by Lisa Turner Published on November 19, 2008 Homemade roasted pumpkin seeds with tamari — an easy and tasty fall treat Preparation: 5 minutes Cooking time: 25 to 35 minutes Print this recipe Ingredients: 1 1/3 cups water 2 tablespoons tamari (soy) sauce 1 tablespoon sea salt 1 2/3 cups pumpkin seeds (1 large pumpkin) 1/2 teaspoon cayenne Instructions: Bring the water to a boil and pour the water over the seeds in a bowl. Stir in the sea salt and tamari. Cover the seeds and leave to stand for 12 to 24 hours. Drain the water from the seeds, spread them evenly on a ungreased baking sheet, sprinkle with cayenne, 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 sheet, and stir occasionally. Store in an air-tight container. Makes 2 cups