I am very please to show you How to Toast Pumpkin Seeds, and I think you will find them to be a great snack.
Don’t discard pumpkin seeds, or squash seeds because they toast up very nicely and make fantastic, inexpensive snacks.
Toasted Pumpkin Seeds:
I place the seeds into a strainer to rinse them under cold water.
- Tips: I saved and set aside about a dozen of the seeds for planting next spring. They need to be dried out, and kept at room temperature, in a paper container or in an envelope, so they stay dry and don’t get moldy.
Type: Snack Recipe
Prep Time: about 10 min
Toast Time: 40 min
Yield: 1/2 – 3/4 cup of toasted seeds
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy this webisode of Cooking with Kimberly:
- pumpkin seeds from 1 sugar pumpkin
- 1 tbsp olive oil
- sprinkling of salt
- dash of freshly cracked pepper
- Remove seeds from pumpkin and separate them from the stringy stuff inside the pumpkin. Rinse and strain seeds in a colander. Place seeds between paper toweling to dry off.
- In a small bowl, combine seeds with olive oil, salt and pepper and other seasonings, as desired. Toss seeds in olive oil mixture making sure each seed is coated.
- Transfer seeds to the prepared baking sheet and arrange them, so they all lay flat.
- Toast in 275 degree F oven for about 20 min. Turn them over, and keep toasting for another 20 min, or until they are dried out, crisp, and slightly browned.
- Taste one seed and see if it is crisp enough for you. If not, allow to toast for 5 min at a time longer. Correct the seasonings if needed, and toast until done to your liking.
So easy, so tasty, a bit salty, and with a great crunch.
Try my recipe for How to Toast Pumpkin Seeds and find out for yourself how delicious these seeds actually are.
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