Pepitas Roasted Pumpkin Seeds Recipe 435 Recipes

PEPITAS (ROASTED PUMPKIN SEEDS) RECIPE - (4.3/5)

Steps:

• Toss the seeds into a colander and rinse them under cold water, pulling away the chunks of pulp as you go. Spread the rinsed seeds out on a baking sheet. It's important to allow the seeds to dry several hours or overnight. Beware: they're quite sticky/slimy, so don't place them on paper towels! Just leave 'em on the baking sheet and they'll be fine. When they're nice and dry, go ahead and preheat the oven to 250°F. Use your fingers to toss the seeds around to coat. Then salt the seeds generously. I use regular table salt for this one. Kosher salt's flakes are too big. And you can really go nuts with the seasoning: cayenne pepper, seasoned salt, even curry powder. But I like to keep it simple. Now just pop 'em in the oven for an hour or so, until the seeds are light golden brown. And that's it! Let them cool for a few minutes...then let the snacking begin! Pepitas need to be stored in an airtight container if they last beyond the first day. But in our kitchen, that hardly ever happens.

PEPITAS (ROASTED PUMPKIN SEEDS)

Steps:

• Combine all ingredients.
• Roast in shallow pan at 350°F for 1/2 hour stirring at least once. They can be roasted longer for a toastier flavor.
• Cool on paper towels.

TOASTED PUMPKIN SEEDS ( PEPITAS)

Steps:

• Preheat oven to 350°F.
• Wipe fibers from pumpkin seeds but do not wash them.
• Coat seeds with mixture of oil and margarine.
• Spread seeds on a baking sheet.
• Sprinkle with coarse salt to taste and toast for 30 minutes or until they are crisp and golden.