Thursday, November 1, 2012

Roasted Pumpkin Seeds


-Scrape all pulp and seeds out of a pumpkin into a large bowl.( Seeds will vary, but this recipe was good for 3-4 cups of pumpkin seeds)
- Run cold water into the bowl. As the water fills up the bowl the pumpkin seeds will separate from the pulp, and cover the surface. Slowly scoop out the seeds and place into a clean bowl. Continue to do this trick until all seeds are removed. Once complete, rinse pumpkin seeds and drain until extra water is gone.
-Place on baking tray over night until extra moisture is gone. (do not pat with paper towels, the seeds will stick to it)
-Preheat oven to 300 degrees
- Roast seeds in a single layer on oiled baking sheet/sheets for 30 minutes to dry out.
- Scrape from pan
-Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven in single layer and bake until crisp and golden, about 20 more minutes. ( if seeds are still damp, continue to bake in 5-10 increments)


Sweet -Toss with cinnamon and sugar (do not use salt in step 4).
Spanish -Toss with smoked paprika; mix with slivered almonds after roasting.
Italian -Toss with grated Parmesan and dried oregano.
Barbecue -Toss with brown sugar, Chipotle chile powder and ground cumin.
Asian- Toss with Tamari or soy sauce, Sriracha, honey, and drizzle of sesame oil.
Bagel chips- Toss with garlic powder and garlic olive oil

Trick to perfect seasoning: Mix oil, salt and spices in a separate bowl first. Taste test. Add extra spices where needed. Then coat pumpkin seeds and lay out on baking sheet.