If you aren’t one of the people who have a roasted pumpkin
seed ritual going each October, please give the seeds a try. You can use any
spices you want, but I’m old fashioned about this one-I just want them salted.
Ingredients:
Fresh, raw pumpkin seeds (actually, the seeds from any kind
of squash work great, but pumpkins tend to have more seeds)Canola oil
Kosher salt
Directions: Preheat
the oven to 300 degrees F. Line two large baking sheets with foil. Place the
pumpkin seeds on the sheets and drizzle on just enough oil to coat. Toss the
seeds and oil and spread in a single layer on the sheets. Sprinkle on salt to
your taste level and bake for 35-45 minutes or until light golden brown,
stirring and rotating the pans every 15 minutes. When they are just about
ready, you can also hear them start to pop a little, like popcorn.
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