How to roast pumpkin seeds

How to roast pumpkin seeds

Snacking is an American past time, but after snacking for years, it seems like it’s the same old thing – chips, crackers, sweets. And all-natural snacks are better for you than traditional snacks, but somehow they always seem to leave you wanting more – of something else.

One natural snack that can be salty, sweet, crunchy, or whatever you desire is a tray full of delicious, warm pumpkin seeds. And in the time it takes you to drive to the store, you can probably be finished baking the seeds.

It does take a little while to scoop all of the pumpkin innards out and pick the seeds, but after that, you can keep the pumpkin seeds in the refrigerator for a week or so – ready for preparation at any given moment. A large, curved spoon is the best way to clean the inside of the pumpkin.

Knives, forks, and small spoons are futile, and so are many types of wooden utensils. What works fairly well is a large metal draining spoon with a wide width where you can get a good grasp on it. One with no handle is even better. You can purchase pumpkin kits that include a tool for cleaning the inside of the pumpkin.

When you’re ready to bake the pumpkin seeds, put a generous amount of oil onto a baking sheet, or use non-stick cooking spray, and then spread the seeds out. Bake at 400 degrees until they turn golden brown. It’s hard to turn each little seed over, which is really the best way to get each seed perfectly toasted, but you can use a thin spatula to flip as many as you can. Slide them out onto a plate with a paper towel, and salt to taste; add pepper if desired. Instead of roasting the seeds, heat oil in a skillet and quickly fry them until they pop. Turn the seeds out onto paper towels.

There are different ways to prepare the seeds, depending upon how you want them to taste. Some people sprinkle garlic salt on them, or mix other spices together like cayenne, oregano and onion powder. Others splash on hot sauce before baking, then sprinkling on spices like chili powder. Sprinkle them with cinnamon and sugar, or shredded cheese. Leftovers can be stored in a plastic container with lid for several days to keep fresh.

Make your own trail mix which will store for about a month, by combining a cup and a half of rolled oats, a quarter cup of pumpkin seeds, a quarter cup of sunflower seeds, a quarter cup of almonds or walnuts, a quarter cup of almonds, a tablespoon and a half of melted butter, a tablespoon each of vegetable oil and molasses and an eighth of a cup of corn syrup.

Preheat oven to 375 degrees and combine oats, seeds, and nuts in one bowl, everything else in a separate bowl. After stirring each separate bowl, pour them together and spread the mixture on a baking sheet, bake 15 to 20 minutes. This recipe will make about 10 servings and will keep well in a plastic container with a a lid or metal tin.

Preheat oven

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