Toasted Pumpkin Seeds Recipe

Are you looking for Toasted Pumpkin Seeds recipe? You can try this Toasted Pumpkin Seeds recipe at your kitchen! This Toasted Pumpkin Seeds recipe is easy to follow and so deliciously dry and crunchy after baking. Anyway, I've written about Pumpkin Pie recipe a few days ago.

Pumpkin season arrives in the fall, just in time for Halloween. Pumpkin seeds are a tasty snack eaten, salted or roasted. Our preference is with the shell on - when they are toasted properly they are very crisp and easy to eat. It helps if you're going to eat them with the shells on that you use seeds from sugar pumpkins, somewhat smaller than the mega-sized carving pumpkins (not really pumpkins but large squash). The trick? You will know it after you read the Toasted Pumpkin Seeds recipe below. But, before I tell you the recipe, you can read Pumpkin Seeds description from Wikipedia:

Pumpkin seeds, also known as pepitas, are small, flat, green, edible seeds. Most pumpkin seeds are covered by a white husk, although some pumpkin varieties produce seeds without them. Pumpkin seeds are a popular snack that can be found hulled or semi-hulled at most grocery stores. However, roasting pumpkin seeds (usually scooped out of jack-o-lanterns) is a popular Halloween treat. Pumpkin seeds have many health benefits, as they are a good source of protein, zinc, and other vitamins, and they are even said to lower cholesterol. One gram of pumpkin seed protein contains as much tryptophan as a full glass of milk. Pumpkin seeds are a good source of magnesium, manganese, phosphorus, and phytosterols.

Toasted Pumpkin Seeds Recipe

Ingredients

• One medium sized pumpkin
• Salt
• Olive oil

Method

1. Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3. Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

I hope you loved the Toasted Pumpkin Seeds recipe above. Please put your comment below after you try this recipe.