Free Recipe Salty Pumpkin Seeds (Instructions)
Recipe Type: S Recipes
Recipe Preparation: stir
Cooking Ingredients for Salty Pumpkin Seeds (Instructions) Recipe
Salty Pumpkin Seeds (Instructions)
Salty Pumpkin Seeds (Instructions) Preparation
Even the seeds get into the act. Toast your supply in the time of plenty, just before the frost touches the colourful autumn leaves. They will keep for 1 year stored in the freezer or a few months in a cool place in sealed jars. Remove the fibres from the seeds of a large pumpkin and place seeds in a saucepan. Top with cold water, add 1 tsp salt, cover and simmer 2 hours. Drain and spread on paper toweling 4-8 hours to dry. When completely dry, place on a baking sheet, sprinkle with a few spoonfuls of salad oil – just enough to make seeds slightly oily when rubbed together. Set in a 350 F oven for 20-35 minutes, or until nutty brown, stirring a few times with a fork. When done, spread on brown paper, salt to taste and let cool. Eat as is, immediately, or store, and if you then want a crisper seed, warm up in a 350 F oven for 15 minutes. mc by Terri Recipe by: Terri S Law Volume 01 Number 179 on Oct 29, 1997
Cooking Temperature:
Recipe Serves: 1
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