Sunday, October 24, 2010
I grew up eating my Mom's roasted pumpkin seeds every Fall after we carved our pumpkins. Her recipe was from our neighbor, Mrs. Hallam. It has Worcestershire sauce and butter in it, so I can't make these seeds for my family. I created this recipe so Sam could enjoy roasted pumpkin seeds every Fall, too. We just carved our pumpkins for Halloween yesterday, so we are all currently munching on roasted pumpkin seeds at the moment.
Roasted Pumpkin Seeds Recipe
3 cups of clean, dry, raw, fresh pumpkin seeds
2 tbsp vegetable oil
1 tsp salt
Carve your Halloween pumpkins and separate out the pulp from the seeds. Rinse off the seeds to get all of the pulp off of them and lay them out in a single layer on a wax paper-lined cookie sheet or two to dry out over night, or for a few days if need be. When the seeds are dry, you can roast them.
Preheat oven to 275 degrees. Measure out 3 cups of dry seeds. Add them to a mixing bowl along with the vegetable oil and the salt. Use a spoon to mix it all together.
Pour out the pumpkin seeds and lay them out in a single layer on an ungreased cookie sheet or sheets. Roast them for 1 hour total roasting time, taking them out every 15 minutes and using a spatula to turn all of the seeds and lay them out again in a single layer. At the 1 hour mark, your seeds will be darkened and crispy. Let them cool, store them in an air-tight container, and enjoy!
For those of you who can do Worcestershire sauce and butter, here is Mrs. Hallam's original pumpkin seed recipe:
2 cups of clean, dry, raw, fresh pumpkin seeds
1 1/2 tbsp melted butter
1 1/4 tsp salt
1/2 tsp Worcestershire sauce
(for 3 cups of seeds, use 2 1/4 tbsp melted butter, 1 3/4 tsp salt, and 3/4 tsp Worcestershire sauce)
Follow the roasting instructions above, and enjoy! These are truly decadent.