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Roasted pumpkin seeds
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| Artist: |
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| Categories: |
Pumpkin, Roasted, Snacks, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 1
| | Pumpkin | | 2
| tbsp | Vegetable oil | | | Salt to taste |
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Procedures:
| 1 | Scoop out the seeds and pulp from a pumpkin, and separate the pulp from the seeds, discarding the pulp. | | 2 | Rinse the seeds in a large colander under cold running water, removing any remaining clinging strings. | | 3 | Seeds will feel slippery to the touch under the water. | | 4 | Dump seeds, a small amount at a time, into paper toweling and dry. | | 5 | Spread onto a large baking sheet and allow to finish air-drying for an hour or so. | | 6 | When seeds are dry, toss them with the vegetable oil to coat well and sprinkle liberally with salt. | | 7 | 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. | | 8 | Remove from the oven and allow to cool before serving. | | 9 | (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). | | 10 | Recipe by dave sacerdote, |
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