toasted pumpkin seeds


 

there are several methods for toasting pumpkin seeds. below you will find the oven, skillet, and microwave methods. i recommend the first two methods over the last. in our house, our microwave is seldom used, but to reheat something. I wanted to post this option too as we all need a quick route now and again.

ingredients:

1 – 1.5 c pumpkin seeds

2 tsp extra virgin olive oil

salt and black pepper

directions:

when carving the pumpkin, seperate the seeds from the pumpkin flesh and strings. remove as much of the pulp as possible. some of the smaller pieces of pulp may still be intact. try to remove as much as possible.

if there are a lot of smaller pieces, fill a pot of water with the seeds and pulp in it. with your hands, rub the seeds to seperate them from the pulp. the pulp should go t0 the bottom of the pot and the seeds will surface at the top. another option is to put them in a strainer and rub the seeds with your hands to seperate the pulp.

give the seeds another wash and let them drain in a strainer for 2o or so minutes. spread them on a kitchen towel to dry and absorb any moisture.  you can do this overnight to ensure they are dry.

skillet method:

heat a large dry skillet over medium dry heat. toss the seeds with the extra virgin olive oil, salt, and pepper. stir the seeds constantly as they are toasting to prevent burning. the seeds will begin to pop and open and release aroma. they should be done.

oven method:

preheat oven to 3oo degrees and line a baking sheet with aluminum foil.

place pumpkin seeds on the baking sheet. drizzle with the olive oil and toss. be sure to spread the seeds so they are in one layer. bake for 45 minutes to an hour. toss the seeds every 15 minutes or so until they are golden brown.

microwave method:

place the olive oil in a microwave safe dish. heat in microwave for 30 seconds. add pumpkin seeds and toss to coat. spread seeds out evenly in the dish.

microwave on high about 3 minutes until seeds look slightly toasted. continue to microwave and stir every minute or so as they cook. continue to toast, stirring, until they are crisp.

cool pumpkin seeds. store in an airtight container at room temperature for up to month or two.

spices and variations:

spicy: add cumin, red chili pepper or cayenne, ginger powder, or garlic powder

sweet: add sugar, cinnamon, a touch of nutmeg

salty and spicy: combine or play with your own flavors…

enjoy!

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About tasteinspired

foodie
This entry was posted in healthy options, how to, snacks and tagged , , , , . Bookmark the permalink.

One Response to toasted pumpkin seeds

  1. Gouri says:

    They are said to be good for health. Thanks for sharing this recipe.

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