I LOVE roasted, salted pumpkin seeds. After carving our pumpkin, we rinse the seeds, toss in a bag with 2-3 Tbsp of vegetable oil, spread on a cookie sheet, lightly salt and bake.
Some years they turn out fab and other years.....not so good. I bake them and bake them and bake and never get that perfect crispiness that makes a roasted pumpkin seed so good.
I've always wondered what the trick is to getting consistently crunchy perfect pumpkin seeds...and I think I've found it!
I found this on a Canadian Living webpage:
"For slightly crispier seeds, place rinsed seeds in saucepan; add 1 tsp (5 mL) salt and fill pan half-full with water. Cover and simmer gently until softened, about 2 hours; drain. Spread on baking sheets; let dry. Coat with oil and bake as above, without adding more salt".
Ta-da!
I'll let you know it goes......
OOOh I was wondering what to do with the seeds tomorrow after we're done killing the pumpkin. This is a great idea!
ReplyDeleteI rinsed the seeds, put them in water, brought them to the boil and simmered for 20 mins. Got some weird green scum that I rinsed off. Then salted them, NO oil, and baked them on a tray at 200C for 20 minutes. They are golden and crisp and YUMMY! Saving some to put on the soup.
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