Sunday, October 23, 2011

salted roasted pumpkin seeds

the best part of carving a pumpkin is roasting (and eating) the pumpkin seeds. 
the pulp should be mostly removed/separated from the seeds.  the seeds should be placed in a colander and washed. a standard pumpkin will have about 1/2 - 2/3 cup of seeds.

in a small sauce pan, put about 2 cups of hot water on the stove - on high.  add about 1 to 2 tbs of salt.  when it starts boiling, add the pumpkin seeds and when it comes back to a boil,  you'll have to turn the burner down to med otherwise it will boil over. after 5 minutes or so, pour the seeds and water back into the colander in the sink and let them cool to the touch.

preheat the oven to 350 degrees.

once they have cooled enough that you can handle them (10 minutes?), drizzle them with olive oil.  i also sprinkled mine with chili powder, cayenne powder, and a little bit of salt (because i wanted them spicy).  mix them with your fingers to coat all the seeds with the olive oil and spices.

pour the seeds on a baking sheet lined with aluminum foil.  put them in the oven and stir them after 10 minutes, and again every 5 minutes until they are done. mine took about 20 minutes to make but i think it is oven dependent (and some of mine were a little "toasty").  you smell them when they are getting done, they smell sorta like roasted peanuts!  they are very aromatic. 

i don't know about storage and keep time because mine never make it through the night.  :)

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