How do I toast Pumpkin seeds?!


Question: My husband has saved all of the Pumpkin seeds for me as I eat them all the time. I usually buy them ready toasted. Can anyone tell me how to do it myself at home?

Thanks.


Answers: My husband has saved all of the Pumpkin seeds for me as I eat them all the time. I usually buy them ready toasted. Can anyone tell me how to do it myself at home?

Thanks.

Toasted Pumpkin Seeds

One medium sized pumpkin
Salt
Olive oil
1 Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.

2 In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a tablespoon of salt for every cup of water. Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.

3 Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Bake on the top rack for 20 minutes or until the seeds begin to brown. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.

lay them out flat in a baking tray and grill them - only for a few minutes on each side. Be careful as they start to burn very quickly so make sure you keep an eye on them

I assume you mean from a fresh pumpkin. First, remove as much of the strandy material from the seeds as you can. Then, spread the seeds in one layer on a greased baking sheet. Spray the seeds with cooking spray, or toss lightly with canola oil, then season with salt and pepper. Garlic and/or onion powder or seasoned salt may also be used. Roast at 350 deg F for 30 minutes. Check to be sure they don't get too toasty. Allow to cool to room temperature before storing in plastic bag. Refrigerate to store.

i have a recipie for you.
put the seed out on a flat baking sheet
put some lumps of butter on the seeds let it melt in the oven at 350 for about 5 minutes
then sprinkel with garlic salt, cellery salt and regular salt (they will need a lot of each)
put them back in the oven for 10 minutes, after ten minutes stirr them around on the sheet and put them back in the oven for another 10 minutes. repeat this process until the seeds are golden brown.
i know there is a lot of salt but without it they wiil be kind bland. in the recipie but they are sooo tasty. this is my family recipy and a tradition every year.

PUMPKIN SEEDS

1 1/2 tbsp. butter
1/2 tsp. Worcestershire sauce
1 1/2 tsp. salt
2 c. pumpkin seeds
Cookie sheet

Mix all ingredients and coat and mix pumpkin seeds. Bake at 250 degrees for 2 hours or until crisp, stir occasionally

I put them in a sauce pan on top of the stove and cover them with water. A little salt helps, a lot of salt if you want them salty tasting.

Bring to a boil, turn down heat and simmer for 15 minutes. Drain in colander. Dry on paper towels.

Put on baking sheets single layer, Bake in 400F oven for 30 minutes. Remove and cool.

I BEG for seeds to roast... with this recipe for CURRIED PUMPKIN SEEDS... and it's SOOOOOOOOOOO SIMPLE!!


For EACH CUP of seeds (rinsed and dried):

1 tbsp butter
1/2 tsp salt
1/4 tsp curry powder

Wash/dry seeds overnight if possible. Preheat oven to 350F. Melt butter, salt, and curry powder, and coat seeds well. Spread out evenly on cookie tray, and bake 20 mins. Take them out to flip/stir, and bake another 20 mins. To check for doneness, you will know when they are done when you see/hear them "popping" in the oven. Don't let them burn, but depending upon their moisture content and thickness, the baking times can vary.

Let cool, and GOBBLE UP!





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