Toasted Pumpkin Seeds

image_pdfimage_print

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

toasted-seeds

What you need:

  • Pumpkin Seeds
  • Water
  • Salt
  • 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.

20161001_153724_1475421302539_resized

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).

img_7732

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.

img_7738

Remove from the oven, cool, and enjoy!!

img_7735

© Copyright 2016 The Lazy Gastronome

This entry was posted in Appetizers and tagged , , , , . Bookmark the permalink.

4 Responses to Toasted Pumpkin Seeds

  1. Edye says:

    I love pumpkin seeds! These look awesome, Helen :]

  2. Hi Helen,
    Pumpkin for fall, perfect!
    Thanks for bringing your post to the Blogger’s Pit Stop last week.
    Janice, Pit Stop Crew

Leave a Reply

Your email address will not be published. Required fields are marked *