Roasted Pumpkin Seeds
Try this Roasted Pumpkin Seeds recipe, or contribute your own. "Easy" and "Autumn" are two of the tags cooks chose for Roasted Pumpkin Seeds."Used this recipe to check the heat and time. Perfect. I use olive oil and add seasoned salt sometimes. This time it was chili powder and cumin with salt; a little cayenne would have been a good addition. " - Suspinz
Yield: 24 Servings Ready in 45 minutes
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Roasted Pumpkin Seeds Preparation
Scoop out the seeds and pulp from a pumpkin, and separate the pulp from the seeds, discarding the pulp. Rinse the seeds in a large colander under cold running water, removing any remaining clinging strings. Seeds will feel slippery to the touch under the water. Dump seeds, a small amount at a time, into paper toweling and dry. Spread onto a large baking sheet and allow to finish air-drying for an hour or so.
When seeds are dry, toss them with the vegetable oil to coat well and sprinkle liberally with salt. Spread into a thin layer on the baking sheet and place in a 350 F oven for 30 minutes, or until golden brown, stirring every few minutes to prevent burning. Remove from the oven and allow to cool before serving. (These little suckers taste so good that roasted seeds rarely are allowed to cool much beyond just cool enough to touch before they get scarfed.)
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