Pumpkin Seeds Recipe Foodcom

PUMPKIN SEEDS

Steps:

• Wash your pumpkin seeds (get all of the pumpkin off them).
• Boil 1 quart of water.
• After water has boiled, place the clean seeds and 1/8 cup of salt into water for 10 minutes- stir the whole time.
• Melt 2 Tbs of butter.
• Drain the seeds and mix them with the butter (add some salt if you want).
• Place the seeds on a 2 layer tin foiled pan and place in oven at 350 F for 30 minutes.
• Do not refrigerate seeds- put them in a sealed bowl and leave them on the kitchen table.

ROASTED PUMPKIN SEEDS

Steps:

• Preheat oven to 300 degrees F.
• While it's OK to leave some strings and pulp on your seeds (it adds flavor) clean off any major chunks.
• Toss pumpkin seeds in a bowl with the melted butter or oil and seasonings of your choice.
• Spread pumpkin seeds in a single layer on baking sheet.
• Bake for about 45 minutes, stirring occasionally, until golden brown.

BROWN SUGAR PUMPKIN SPICE PUMPKIN SEEDS

Steps:

• Preheat the oven to 300 degrees F.
• Place the pumpkin seeds in a colander and rinse away all the pulp and stringy stuff.
• Spread the seeds out on a rimmed baking sheet and roast until dried out, 30 to 45 minutes.
• Toss the pumpkin seeds with the sugar, butter, pumpkin pie spice and salt in a medium bowl until evenly coated.
• Return the seeds to the baking sheet, spread them out and roast until dry, about 35 minutes.
• Let cool, then break up into pieces before serving.

PUMPKIN SEEDS THE EASY WAY

Steps:

• Wipe fibers from seeds, but do not wash.
• Combine oil and melted butter and pour over seeds; toss to coat.
• Spread out on large baking sheet.
• Bake at 350 for 30 minutes or until golden brown and crisp.
• Cool and store in covered container.

PERFECT CRISPY TOASTED PUMPKIN SEEDS

Steps:

• Set oven to 400 degrees.
• Set oven rack to middle position.
• Cut open the pumpkin.
• Use a strong metal spoon to scoop out the insides of the pumpkin.
• Separate the seeds from the stringy core.
• Rinse the seeds under cold water.
• In a small saucepan add in the seeds to the water and salt (the amount of water and salt you will need is listed in the heading) bring to a boil and let simmer for 10 minutes (set timer to for this, and start timer when water is at a full boil).
• Remove from heat and drain well.
• Place on a paper towel and pat the seeds fairly dry (they do not have to be completely dry!).
• Brush about 1 tablespoon olive oil in the bottom of a cookie/baking sheet.
• Spread out the seeds onto the cookie/baking sheet in one layer.
• Bake for about 20 minutes or until the seeds begin to brown.
• When the seeds are browned to your liking then remove from oven and let the pan cool on a rack.
• Sprinkle with salt if desired.
• Either crack open to remove the inner seed or eat whole.

PUMPKIN SEEDS

Steps:

• Seed the pumpkin: Preheat the oven to 300 degrees F. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl.
• Clean the seeds: Separate the seeds from the stringy pulp, rinse the seeds in a colander under cold water, then shake dry. Don't blot with paper towels; the seeds will stick.
• Dry them: Spread the seeds in a single layer on an oiled baking sheet and roast 30 minutes to dry them out.
• Add spices: Toss the seeds with olive oil, salt and your choice of spices (see below). Return to the oven and bake until crisp and golden, about 20 more minutes.
• Sweet Toss with cinnamon and sugar (do not use salt in step 4).
• Indian Toss with garam masala; mix with currants after roasting.
• Spanish Toss with smoked paprika; mix with slivered almonds after roasting.
• Italian Toss with grated parmesan and dried oregano.
• Barbecue Toss with brown sugar, chipotle chile powder and ground cumin.

PUMPKIN SEEDS WITH WORCESTERSHIRE AND GARLIC

Steps:

• Remove pumpkin seeds from pumpkin and pat dry with a paper towel. It is not necessary to rinse the seeds; they will be more flavorful without being rinsed.
• Combine all the ingredients in a bowl and toss well to mix.
• Spread seeds in a single layer on a nonstick baking sheet.
• Bake at 250 degrees for 1 1/2 hours.

ROSEMARY-GARLIC PUMPKIN SEEDS

Steps:

• Preheat oven to 275º.
• Toss the pumpkin seeds with olive oil and the spices.
• Spread the pumpkin seeds in a even layer on a rimmed baking sheet & roast for about 1 hour, stirring every 15 minutes until golden brown.