Thursday, November 4, 2010

Roasted Pumpkin Seeds

We roasted our pumpkin seeds last weekend after making jack-o-lanterns.  It is really quite easy to do and roasted pumpkin seeds are a very healthy snack.  If you still have a couple of pumpkins around, consider cutting one open to scoop out the seeds.

All you do is rinse the seeds and separate the slimy gunk from the seeds.  Dispose of the slimy gunk...keep the seeds.  Spread the seeds out in a single layer on a large rimmed cookie sheet for several hours to dry.

I spread ours on a layer of paper towels to help speed up the drying process.  You can use a dish towel too.  Some instructions will recommend letting the seeds air dry for up to 48 hours.  If you have that much time, go ahead.  The seeds will take longer to roast or essentially dry out in the oven the less time you allow them to air dry.

When you are ready to roast the seeds, toss them with some melted butter and some salt. 

I would recommend about 2 Tablespoons butter per 2 cups of seeds. 

Spread them on the large, rimmed cookie sheet and place the pan in a 300 degree oven for 45 minutes.  Stir every 10-15 minutes for even roasting.  This is the very basic version of roasted pumpkin seeds.  I have tossed them with a cinnamon-sugar mixture before that results in a very yummy, dessert-like snack.  Other variations include using seasoning salt, garlic salt or cajun seasoning.  Whatever your taste preference!

Thankfully, Jenna enjoys washing dishes!

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