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Monday, October 8, 2012

Roasted Pumpkin Seeds


Instead of throwing these out when you clean out your pumpkins, you can roast them with some spices and they make a great snack.  


I have tried to make these before but I always found them to remain too hard and chewy even after roasting for a long time.  This time, after reading some comments on the internet, I decided to try and boil them first and then roast them.  This worked well.

  1. Once you have removed the seeds, put them in a strainer and wash them well, making sure to remove all the pumpkin pulp;
  2. Place them in a pot of salted water and bring to a boil over medium high heat.  
  3. Reduce the heat and allow to simmer for 20 minutes;
  4. Preheat oven to 250ºF (120°C);
  5. Strain the seeds and spread them out on a clean tea towel. Blot to dry;
  6. Place the seeds in a bowl and toss with oil (they should be well coated);
  7. Season with a large pinch of sugar, salt and chiptole powder (or any spice you like);
  8. Bake for 1h15, stirring the seeds regularly every 15 minutes;
  9. Turn off the oven but leave the seeds in for another 30 minutes;


2 comments:

  1. I love reading through your blog, I wanted to leave a little comment to support you and wish you a good continuation.
    Wishing you the best of luck for all your blogging efforts.
    Heirloom seeds

    ReplyDelete
    Replies
    1. Thank yo so much. I love doing this and comments like yours make it worth while. Have a great weekend. Josée

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