One of my favorite treats is homemade roasted pumpkin seeds. The store bought variety simply do not compare, so I took the time to separate the seeds from the pumpkin I bought to make
pumpkin pie. This recipe can easily be increased if you have more seeds on hand.
Roasted Pumpkin Seeds
1 1/3 cups of water
3 tablespoons of sea salt
1 2/3 cups of pumpkin seeds
Bring the water and salt to a boil, stirring until the salt is dissolved. Pour the water over the seeds. Cover the seeds and leave to stand for 12 - 24 hours.
Drain the water from the seeds, spread them evenly on a ungreased baking sheet and bake in a 350 degree oven for 25 - 35 minutes or until the seeds are dry and puffy. Stir the seeds frequently - approximately every 10 minutes or so.
When the seeds are done, leave them to cool on the baking sheets, and stir occasionally. Store in an air-tight container.
One of my favorite treats is homemade roasted pumpkin seeds. The store bought variety simply do not compare, so I took the time to separate the seeds from the pumpkin I bought to make pumpkin pie. This recipe can easily be increased if you have more seeds on hand.
7 comments:
Your recipes are very interesting because I always look for new ideas. Thank you and greetings from lavaterra.blog.de
munic, germany
Lovely Lisa I bet fresh pumpkin seeds were delightful. :)
Hey Lisa,
what a perfect gift idea. Why don't you send it over to my Spoonful of Christmas event?
Zlamushka;
If you extend the deadline a little longer, I will send you the recipe for my famous rum balls.
I have always salted pumpkin seeds after roasting, but this looks like a much more satisfactory method. I enjoy pumpkin seeds so much that I buy pumpkins just to get the seeds!
Thanks for stopping by Karen. It's a very good method indeed and the seeds are plenty salty.
This is exactly the recipe I need right now, although I may try it with the seeds from a large butternut squash. Have you used seeds other than pumpkin seeds?
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