It is about that time - have you got your pumpkins ready to carve yet...?!?And, when you clean them out what do you do with all those seeds?!?
Well, let me tell you what we do with our seeds...!?!
We make them into D-E-L-I-C-I-O-U-S snacks!?!
And, since you already have to clean them out of the pumpkin...
...the hard part is over!?!
I also decided since every ones taste are not the same I'd include 3 different
recipes to choose from...
Here we go:
Regular Pumpkin Seeds
Ingredients:
* 1 1/2 cups raw whole pumpkin seeds
* 2 teaspoons butter, melted
* 1 pinch salt
Directions:
1. Preheat oven to 300 degrees F (150 degrees C).
2. Toss seeds in a bowl with the melted butter and salt.
3. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Spiced Pumpkin Seeds
Ingredients:
* 1 1/2 tablespoons margarine, melted
* 1/2 teaspoon salt
* 1/8 teaspoon garlic salt
* 2 teaspoons Worcestershire sauce
* 2 cups raw whole pumpkin seeds
Directions:
1. Preheat oven to 275 degrees F (135 degrees C).
2. Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds.
Mix thoroughly and place in shallow baking dish.
3. Bake for 1 hour, stirring occasionally.
Sweet -&- Spicy Pumpkin Seeds
Ingredients:
* 1 cup raw cleaned whole pumpkin seeds
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon chili powder
* 1 teaspoon white sugar
* 1 tablespoon olive oil
* 1 tablespoon white sugar
Directions:
1. Preheat oven to 250 degrees F (120 degrees C).
2. Place the pumpkin seeds on a cookie sheet, and spread them out into a single layer.
Roast until brown and crisp, about 45 minutes. Set the seeds aside in a large bowl.
3. Place the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.
4. Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat, and heat and stir with a wooden spoon until the sugar turns a light golden brown color.
Watch it carefully to avoid burning.
5. Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat.
Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.
Well, let me tell you what we do with our seeds...!?!
We make them into D-E-L-I-C-I-O-U-S snacks!?!
And, since you already have to clean them out of the pumpkin...
...the hard part is over!?!
I also decided since every ones taste are not the same I'd include 3 different
recipes to choose from...
Here we go:
Regular Pumpkin Seeds
Ingredients:
* 1 1/2 cups raw whole pumpkin seeds
* 2 teaspoons butter, melted
* 1 pinch salt
Directions:
1. Preheat oven to 300 degrees F (150 degrees C).
2. Toss seeds in a bowl with the melted butter and salt.
3. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
Spiced Pumpkin Seeds
Ingredients:
* 1 1/2 tablespoons margarine, melted
* 1/2 teaspoon salt
* 1/8 teaspoon garlic salt
* 2 teaspoons Worcestershire sauce
* 2 cups raw whole pumpkin seeds
Directions:
1. Preheat oven to 275 degrees F (135 degrees C).
2. Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds.
Mix thoroughly and place in shallow baking dish.
3. Bake for 1 hour, stirring occasionally.
Sweet -&- Spicy Pumpkin Seeds
Ingredients:
* 1 cup raw cleaned whole pumpkin seeds
* 1/4 teaspoon ground cinnamon
* 1/8 teaspoon chili powder
* 1 teaspoon white sugar
* 1 tablespoon olive oil
* 1 tablespoon white sugar
Directions:
1. Preheat oven to 250 degrees F (120 degrees C).
2. Place the pumpkin seeds on a cookie sheet, and spread them out into a single layer.
Roast until brown and crisp, about 45 minutes. Set the seeds aside in a large bowl.
3. Place the cinnamon, chili powder, and 1 teaspoon of sugar in a bowl, and set aside.
4. Place olive oil and 1 tablespoon of sugar in a heavy saucepan over medium-low heat, and heat and stir with a wooden spoon until the sugar turns a light golden brown color.
Watch it carefully to avoid burning.
5. Pour the caramelized sugar mixture over the roasted pumpkin seeds, and stir to coat.
Pour the cinnamon-chili powder mixture over the seeds, and toss to coat the seeds with the spices.
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