Pumpkin seeds are flat, dark green seeds encased in a woody husk, although some varieties of pumpkins will produce seeds without husks. They have a very mildly sweet nut like flavor. When roasted pumpkins seeds take on a different and more appealing taste.
Rinse & Dry Seeds
Lightly Coat a skillet with oil and heat over a low to medium flame. I prefer a light olive oil, but any any vegetable oil or even meat based oil will suffice. The Olive oils are the healthiest.
Add the seeds.
Cook for 2-3 minutes, occasionally shaking the pan so the seeds don't stick or burn
For various flavored Pumpkin Seeds, you'll want to soak the seeds in a Brine
for 12 - 24 hours before roasting them.
Oven Roasted Pumpkin Seeds
Another method of roasting Pumpkin Seeds in in the Oven.
Preheat oven to 300 deg. F
Spread seeds on cookie sheet and sprinkle with salt (use more or less to taste).
Bake 20 to 30 minutes,or until seeds are dry and crisp.
Cool the seeds on a paper towel.
Brines for Roasted Pumpkin Seeds
1/2 teaspoon salt
1/8 teaspoon garlic salt
2 teaspoons Worcestershire sauce.
2 cups raw whole pumpkin seeds.
Soak Seeds in this brine 12 - 24 hours before roasting
2 tablespoon creole Seasoning
2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne powder
1 tablespoon dried leaf oregano
1 tablespoon dried leaf thyme
This Brine solution is very flexible you can play with the recommendations above and come up with some of your own concoctions as well
Once again soak the seeds for 12-24 hours before roasting them.
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