- I normally start the seed drying process by first washing the seeds well in cool water. Get all of the pumpkin membrane off your seeds.
- It’s important that the seeds are thoroughly dry before you cook then. The dryer they are the crispier they will be.
- Line a jellyroll pan with paper towels, and then I spray the paper towels down with Pam or some other kind of spray oil. This will insure they will not stick to the paper towel. After a few days of allowing them to dry it’s time to bake them. Please note that the drying process will vary based on your climate. It took ours two days.
- After they are dry line a jelly roll pan with tin foil for easy clean up.
- Place the pumpkin seeds on the foil. Add one teaspoon of oil (pecan, or vegetable) to the pan. I don’t really recommend olive oil because it will flavor the seeds, but if that’s what you like go for it.
- Next you will need to toss the seeds in the oil, and then spread them out. The more evenly spread out they are the better they will crisp up.
- Next you can sprinkle salt on them, spices, or anything else that makes you happy. I prefer just salt, but I know other people who will add garlic powder, curry, or even a little cinnamon sugar.
- Heat your oven to 325 degrees. The low temperature will insure that they are roasted slowly. You will cook them for around 20 minutes, but it’s important to check them about every five minutes, and stir them each time you check them for an even roasting.
- As they are cooking you will start heading popping sounds those are your seeds springing up from the pan, but no worries they don’t jump too high.
- Don’t forget to check your seeds about every five minutes to insure they don’t burn. The thickness of the seeds will determine how quickly they will cook, and you don’t want burnt seeds.
- Let the holiday season begin!!
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