Got some fresh pumpkin seeds calling your name in the refrigerator after a weekend of pumpkin carving? Are you one of those who just hates to waste anything especially if its nutritious? Then get ready to place this one in your recipe archives.
This recipe is fantastic! Who would have known that soaking pumpkin seeds overnight would develop into a snack that is deliciously crisp and full-flavored? Usually roasted pumpkin seeds yield a seed that is either too gummy or overly crisp. This will do neither. In fact, you'll have some seeds that won't last long on your kitchen counter.
Give this one a try. You'll be making them every year!
1 1/2 - 2 cups fresh pumpkin seeds
1 teaspoon salt
1 tablespoon olive oil
3/4 teaspoon sea salt
Place seeds in a 1-qt. bowl; cover with water. Stir in salt; let stand, covered, overnight.
Preheat oven to 200°. Drain and rinse seeds; drain again and pat dry. Transfer to a 15x10x1-in. baking pan. Toss with oil and salt; spread in a single layer.
Roast 1-1/2 to 1-3/4 hours or until crisp and lightly browned, stirring occasionally. Cool completely. Store in an airtight
This recipe is fantastic! Who would have known that soaking pumpkin seeds overnight would develop into a snack that is deliciously crisp and full-flavored? Usually roasted pumpkin seeds yield a seed that is either too gummy or overly crisp. This will do neither. In fact, you'll have some seeds that won't last long on your kitchen counter.
Give this one a try. You'll be making them every year!
1 1/2 - 2 cups fresh pumpkin seeds
1 teaspoon salt
1 tablespoon olive oil
3/4 teaspoon sea salt
Place seeds in a 1-qt. bowl; cover with water. Stir in salt; let stand, covered, overnight.
Preheat oven to 200°. Drain and rinse seeds; drain again and pat dry. Transfer to a 15x10x1-in. baking pan. Toss with oil and salt; spread in a single layer.
Roast 1-1/2 to 1-3/4 hours or until crisp and lightly browned, stirring occasionally. Cool completely. Store in an airtight
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