You’ve made your Savory Roasted Pumpkin, lots of pumpkin breads and cookies, even a few Jack-o-Lanterns. And you have seeds. LOTS of seeds. Last time you cooked them they were tough and didn’t taste very good. But they can be delicious!! There is a secret to
What you need:
- Pumpkin Seeds
- Cooking spray
How to Do it:
Remove the seeds from the pumpkin and wash off as much of the stringy pulp as possible. Put in a large bowl and cover with warm water, then add a little salt. Leave sit at least overnight, 24 hours is better.
Drain the seeds. Spray a cooking sheet with oil. Lay the seeds out in a single layer, then spray the top lightly with oil. Sprinkle with salt (some people like a lot, some just a little).
Now here is the secret!
You cook them Low and Slow!!
Toast in the oven at 225 degrees for about 45 minutes to an hour, or however long it takes for them to become golden and crunchy. I check them every 15 minutes after the initial 45. If you cook them at too high of a temperatures, the shells become chewy and hard to eat and they are at risk of burning to make them crunch. Cooking them low and slow makes them super crunchy without burning them or making them too brown.
Remove from the oven, cool, and enjoy!!
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