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?

Amber in central Illinois

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?
>
> Amber in central Illinois

Salt.

The seeds should be rinsed well of pulp (not an easy task) and then soaked
so they don't burn when you roast them. You can do this with any hard
shelled squash seeds; I've been known to toast butternut squash seeds.

Soaking the seeds in a brine solution (water & salt) is ideal. Then spread
them out evenly on a large baking dish and roast them on low heat, about
250F, turning them once or twice as they toast, about 20 minutes or until
lightly golden.

Some folks say to brush them with melted butter. Why?

They are great, but know what's easier? Buy some pre-prepared in a bag and
the local health food store

Jill

"Amberinauburn" > wrote in message
...
> 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?
>
> Amber in central Illinois


Here are a few basics - I would conceder these as a starting point.

Basically do about what ever you want ...

:-)

Dimitri

2 c. pumpkin seeds
1/4 c. lemon juice (fresh squeezed)
3/4 tbsp. salt

Dilute the salt with the lemon juice; then, mix in the pumpkin seeds. Keep
mixing together until all seeds are very wet and soaked. Place seeds in a
glass bowl and put in the microwave on very high temperature for 4 minutes.
Take out and stir them very well and place back in the microwave for another
2 minutes. Keep repeating for 2 minutes at a time, stirring in between
until they are roasted (golden brown). Enjoy.

2 c. washed seeds
1/2 tsp. Worcestershire sauce
1 tsp. salt
1 1/2 tbsp. melted butter

Mix above ingredients with seeds. Spread on cookie sheet with sides and
bake 1 hour at 250 degrees stirring every 15 minutes.


2 c. unwashed pumpkin seeds
1 1/2 tsp. Worcestershire sauce
1 1/2 tbsp. melted butter or margarine
1 1/4 tsp. seasoning salt

1. In bowl combine seeds, Worcestershire sauce, butter and salt, until
seeds are coated. 2. Spread on large shallow baking pan. 3. Bake at 250
degrees approximately 1 hour, stirring occasionally until crisp, dry and
golden brown.

One more method

Boil seeds 5 to 10 minutes in 1 tablespoon salt per quart of water. Bake
on a cookie sheet in 250 degree oven for 1 hour, stirring occasionally. You
may sprinkle a little more salt on seeds a few minutes before the hour is
up.

MMMMM Onion and Garlic

2 c. unwashed seed
1 1/2 tbsp. melted butter
1 1/4 tsp. salt
Dash onion salt
Dash garlic salt

Spread seeds in shallow pan. Add other ingredients. Toast in very slow
oven, 250 degrees, until brown and crisp, stirring occasionally. Bake 2 1/2
hours.

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!