Wednesday, October 13, 2010

Toasted Pumpkin Seeds

Remove the seeds, rinse them in water to get rid of the stringy insides and dry them out a little on a towel.

Flavor with coarse salt for a traditional taste, or let your imagination and spice rack run wild. Some options for flavoring designer seeds include: pumpkin pie spice; Cajun seasonings; ginger powder; garlic salt; curry powder; Tabasco; cinnamon; vinegar and salt.

Once seasoned, bake the seeds on a lightly oiled cookie sheet (single layer thick) in a 250-degree oven for about an hour, stirring every 20 minutes.

Or, if you prefer cook them in a spray-oiled skillet over medium heat on the stove top, stirring and shaking (the skillet, not your booty) constantly. They'll be toasted nicely brown in only about five minutes. Store in air-tight containers.


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