Easiest Way to Cook Delicious Roasted Pumpkin Seeds

Roasted Pumpkin Seeds. Toss seeds in a bowl with the melted butter and salt. But we won't settle for evenly cooked seeds—we want crispy seeds! Pumpkin seeds don't roast evenly — the insides tend to get done faster than the shells, and they can burn in the middle before the shells are nice and toasty.

Roasted Pumpkin Seeds Place them in a single layer in a glass pie plate. Using a spoon, scrape the pulp and seeds out of your pumpkin into a bowl. Clean the seeds: Separate the seeds from the stringy pulp, rinse the. You can cook Roasted Pumpkin Seeds using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Roasted Pumpkin Seeds

  1. You need of pumpkin seeds (whatever comes out of the pumpkins you empty).
  2. It's of unsalted butter - melted (about 1 tbs per cup of seeds).
  3. You need of worcestershire sauce (about 2 tsp per cup of seeds).
  4. Prepare of garlic powder (about 1/2 tsp per cup of seeds).
  5. Prepare of onion powder (about 1/4 tsp per cup of seeds).
  6. You need of seasoned salt - such as Lawry's (just a pinch per cup of seeds).

When the seeds give a nutty aroma and golden brown color, they are ready! Keep an eye on the pumpkin seeds so they don't get over toasted. When lightly browned, remove the pan from the oven and let cool on a rack. Let the pumpkin seeds cool all the way down before eating.

Roasted Pumpkin Seeds instructions

  1. When scooping out your pumpkins for carving reserve the seeds in a large bowl making sure there is as little "other guts" (pulp/fibers) from inside the pumpkins as possible in the seeds, a little left behind is ok just no large globs. Do not rinse the seeds. Being wet with the gooey residue will help the butter and seasoning stick and also add additional flavor..
  2. When you're done carving roast your seeds! Preheat oven to 300°F. Lightly coat a baking sheet with nonstick spray..
  3. Add all other ingredients in the bowl of seeds to personal taste, using the quantities listed as guidelines. Stir to thoroughly coat seeds. NOTE: I usually end up with 2 - 3 cups of seeds out of what we carve..
  4. Spread pumpkin seeds out in an even layer on prepared baking sheet, place in preheated oven for 40 minutes or until coating is dry and darkened slightly, stirring every 10 minutes. NOTE: I usually taste one at 40 minutes to gage texture (let it cool first!). If there's a decent crunch they're ready. If not, go for 10 minutes more..
  5. Let cool on baking sheet (they crisp up more as they cool). When completely cool store in an air tight container. Enjoy munching till they're gone!.

Scrape the seeds from your pumpkin with a wide, flat spoon. Hand-on-heart, this is not like one of those times in which people suggest you eat the entire apple - core, seeds and all - or gnaw the gristle from your chicken bones; roasted pumpkin seeds are simply a joy, through-and-through. Next time you carve pumpkins or cook fresh pumpkins don't throw out the pumpkin seeds. They make great snacks that are rich in fiber and kids love them. Purists will want only salt as a seasoning, but if you're feeling adventurous, experiment and have fun with seasoning blends. (From Fabulous Foods) How to Roast Pumpkin Seeds.

Tidak ada komentar:

Posting Komentar