Perfect Pumpkin Seeds
Toasted pumpkin seeds taste good! 'Tis the time to carve our pumpkins and toast their luscious seeds inside, yum! Marcie Loch of Atherton, California has been cooking up these tasty treats since she was a mere tot. Her family recipe for toasted pumpkin seeds can now become your family tradition. Get out your baking pans, salt and taste buds, because these seeds are sensational.
CB's Perfect Pumpkin Seeds
Ingredients
Seeds from 2 to 3 pumpkins Large bowl for soaking seeds Paper towels Approximately 1 to 2 tablespoons of butter or olive oil per pumpkin (If using butter you'll need a pan or microwave oven to melt the butter.) Butter flavored cooking spray can also be used. 9-inch x 13-inch metal baking dish Salt for soaking seeds and more salt or garlic salt for seasoning Wooden spoon or spatula
Directions
-
Pre-heat the oven to 300 degrees.
-
Cut the tops off the pumpkins and scoop out the seeds and pulp. Clean the pulp off the seeds thoroughly by washing them in water.
-
Soak the clean seeds in a bowl of water mixed with 1 Tablespoon of salt for approximately 30 minutes.
-
Remove the seeds from the bowl and dry them off with paper towels. The seeds do not have to be completely dry.
-
Spread the seeds onto the baking dish in a thin layer.
-
Melt butter or use olive oil or cooking spray to coat the seeds.
-
Shake salt or garlic salt over the seeds to taste.
-
Bake the seeds for approximately 15 to 25 minutes or until brown or slightly crisp. During the cooking period turn the seeds over with the wooden spoon or spatula so that both sides of the seeds get toasted.
-
Remove the seeds from the oven, let them cool and then serve 'em up.
-
Store the seeds in an airtight container or freeze the leftovers.
Pumpkin Seed Tips
For special trick or treaters, fill cellophane bags with the salty seeds and tie the bag with raffia. Cheese Flavored Pumpkin Seeds- simply sprinkle the seeds with cheesy popcorn seasoning!
My best,
