Wednesday, November 6, 2013

Once You Pop, You Can’t Stop ~ Easy, Addictive Roasted Pumpkin Seeds

My first attempt at roasting pumpkin seeds, I burned them to a crisp!
I was heart-broken, as I didn't think it was worth all of the effort in the first place. All that de-stringing of pumpkin pulp, and rinsing and re-rinsing, not even one good one to keep my spirits up.

I was not going to let the first burnt batch let me give up! So I did some more research on how to roast the perfect seed and…Eureka!  I finally found my answer; the inner seeds cook way faster than its outer shell.  I roasted my first batch until it looked like my seeds were golden color, when they really shouldn't change color during the roasting process.

Once You Pop, You Can’t Stop ~ Easy, Addictive Roasted Pumpkin Seeds

I am going to share my secret of making the perfect bunch of roasted pumpkin seeds.

What you will need:
Pumpkin Seeds
Water
Salt
Oil

Clean the seeds.  This step is the most grueling of the whole process, I promise!  You need to really get in and clean the seeds of their slimy pumpkin pulp.  I soak them in a bowl of cold water to loosen the pulp, and get my hands down and dirty into the bowl to loosen the pulp.  I then strain the seeds in my colander, and repeat the process until all remaining pulp is set free from my lovely seeds.

Once You Pop, You Can’t Stop ~ Easy, Addictive Roasted Pumpkin Seeds


Boil the seeds for 10 minutes in salted water. 2 cups of water to every half of a cup of pumpkin seeds and 1 TBS of salt. Bring the pot of water, seeds, and salt to a boil and then reduce the heat to a simmer for 10 minutes.


Once You Pop, You Can’t Stop ~ Easy, Addictive Roasted Pumpkin Seeds


Strain the seeds back into the colander and lightly pat dry with a tea towel, or a paper towel. 

Spread seeds onto a baking sheet and spray with olive oil until each seed is lightly coated. Add salt to the top {optional} or cinnamon sugar for the sweet tooth!

Once You Pop, You Can’t Stop ~ Easy, Addictive Roasted Pumpkin Seeds


Time to roast! Roast at 350 degrees for 10-20 minutes.  I kept checking on mine every few minutes; I didn't want another burnt seedcatastrophy!  They should not really change in color on the outside, but the inner seed should have a slight golden color to them and the outer shell should be crunchy.

Enjoy!


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