Thursday, October 7, 2010

Toasted Pumpkin Seeds

In this post I told you to scoop the seeds from the small pumpkin but not to throw them away.  And this is why.  Toasted pumpkin seeds are so good.  And I assume good for you because there's not much to them.

So, here's your pile of pumpkin seeds straight out of the pumpkin.

Separate the seeds from the gooey membrane.  And, yes, your fingers are going to be orange.

Rinse the seeds really well.  And be sure to pick out any pieces of pumpkin that may be trying to hang on.

Spread the seeds out onto a dish towel and pat them dry as best as you can.

Transfer the seeds onto a cookie sheet, or in my case a pizza pan.

Spray the seeds with oil, olive or canola.  Then sprinkle with a generous amount of salt.

After the seeds are oiled and salted throw them in the oven for 25 minutes.

Or until they are nice and light brown like this.

And they're done.

I put mine in a plastic bag and put them in the pantry on our "snack shelf," so hopefully we won't forget that they are there.

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