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How
to toast pumpkin seeds
When you carve
your pumpkin this year, toast the pumpkin seeds for a snack.
First, rinse the
pumpkin seeds and remove any remaining pulp from the seeds.
Allow the pumpkin seeds to air dry overnight.
The next day, preheat
oven to 250F. Line a cookie sheet with foil.
In a small bowl,
toss pumpkin seeds with a small amount of olive oil. You can
season them with salt, garlic powder, seasoning salt, cayenne
pepper or any other type of seasoning you prefer. Then spread
pumpkin seeds on cookie sheet in a single layer.
Bake in oven for
about an hour, flipping seeds every 15 minutes, or until pumpkin
seeds are roasted to a golden brown. Remove from oven and
cool.
Pumpkin seeds will
keep in the refrigerator for up to a year, or in an airtight
container at room temperature for about three months.
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