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Pumpkin seeds
On 04 Oct 2003 12:54:06 GMT, (Amberinauburn)
wrote:
>Now that fall is here and I see Pumpkins everywhere, I was reminded a few years
>ago someone gave me some pumpkin seeds. They were baked, with something on
>them. As I remember them they were very good and crunchy but I don't have and
>never did get their recipe. I am sure they are very easy to make but I have no
>idea how to go about it other then scraping the flesh off the seeds and then
>baking them. Anyone please tell me how long? How high a temp? And what if
>anything do I put on them?
Scoop the seeds into a bowl of water, which makes separating them from
the interior pulp (with your fingers) a little easier. Then drain the
seeds on paper towels. At that point, I just spread them on a cookie
sheet/jellyroll pan, salt generously, and put into a low (300F) oven,
and stir a couple of times until they look done. That is, dry and
slightly tanner than they started. I've seen temperatures from 250 to
400F and times from 10 to 30 minutes in 'recipes.' The key is keeping
an eye on them -- you don't want the seeds to actually brown. If any
begin to 'pop', they're definitely done. I've never tried tossing the
seeds with a little oil or cooking spray before salting and toasting,
but it sounds like a good idea. You could add almost any seasoning you
like with the salt -- curry powder, ground chile, cumin, grated lemon
rind -- but I like just salt. When eating, you can either remove the
'shell' like a sunflower seed and eat the pepita within, or eat them
shell and all. Lotsa fiber!
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